Asparagus and Pea Minestrone Soup

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 250g asparagus tips
  • 150g fresh peas (podded weight) or frozen petit pois
  • 6 spring onions, trimmed and cut into thirds
  • 3 small carrots, trimmed, peeled and cut into rounds
  • 100g fresh or frozen podded broad beans
  • 1 medium-sized fennel bulb, trimmed and thinly sliced
  • 5 tbsp finely chopped mixed herbs (include mint, chives and parsley)
  • 30g butter
  • 2 tbsp extra virgin olive oil
  • 150ml vegetarian dry white wine
  • 510ml good vegetable stock
  • 100ml double cream
  • freshly grated or shaved vegetarian Parmesan-style cheese
  • squeeze of lemon
  • sea salt
  • freshly ground pepper

How To Cook

  1. Melt the oil and butter in a large pan. Add the fennel and carrots and stir over a gentle heat for 5-6 minutes, being careful not to let them burn.
  2. Add the spring onion and cook until softened, then pour in the white wine and simmer until reduced by half.
  3. Add the vegetable stock and cook for a further five minutes on a low to moderate heat. Add the asparagus, broad beans and peas and cook for a further five minutes until tender.
  4. Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper.
  5. Serve at once, sprinkled with vegetarian cheese and with a chunk of warm bread on the side.

    6. www.britishasparagus.co.uk

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Asparagus and Pea Minestrone Soup
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 250g asparagus tips
  • 150g fresh peas (podded weight) or frozen petit pois
  • 6 spring onions, trimmed and cut into thirds
  • 3 small carrots, trimmed, peeled and cut into rounds
  • 100g fresh or frozen podded broad beans
  • 1 medium-sized fennel bulb, trimmed and thinly sliced
  • 5 tbsp finely chopped mixed herbs (include mint, chives and parsley)
  • 30g butter
  • 2 tbsp extra virgin olive oil
  • 150ml vegetarian dry white wine
  • 510ml good vegetable stock
  • 100ml double cream
  • freshly grated or shaved vegetarian Parmesan-style cheese
  • squeeze of lemon
  • sea salt
  • freshly ground pepper
    How to Cook
  1. Melt the oil and butter in a large pan. Add the fennel and carrots and stir over a gentle heat for 5-6 minutes, being careful not to let them burn.
  2. Add the spring onion and cook until softened, then pour in the white wine and simmer until reduced by half.
  3. Add the vegetable stock and cook for a further five minutes on a low to moderate heat. Add the asparagus, broad beans and peas and cook for a further five minutes until tender.
  4. Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper.
  5. Serve at once, sprinkled with vegetarian cheese and with a chunk of warm bread on the side.
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