Spring Vegetable Soup

"With asparagus, cauliflower and peas, this soup is perfect for this time of year. It’s definitely light, loaded with veggies and it gets a lot of depth of flavor from the fresh garden herbs, toasted garlic and white miso. Served with crispy radishes and basil pistou. This soup recipe is all about those lovingly cooked spring asparagus and the glorious vegan broth made with asparagus peel. Just keep in mind that for the best results, you don’t throw away the asparagus peel, you need it to make this flavorful broth. And don’t let the ingredient list scare you, it’s all pantry staple friendly and easy to make. Homemade broth is worth its weight in gold! Though cauliflower and peas are really delicious, those veggies can be swapped with whatever looks good at the farmers’ market, like sugar snap peas or broccoli, you can even add white beans. Seriously tasty."
-- @anna_s_table
Recipe Intro From anna_s_table

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Prep time 15mins
Cook time 45mins
Serves or Makes: 4



  • 3 tablespoons olive oil
  • 4 garlic cloves, roughly chopped
  • 1 onion, roughly chopped
  • White asparagus, thinly peeled
  • 1 carrot, cubed
  • 1 celery stalk, sliced `
  • 1 leek, thinly sliced white part only
  • 4 stalks scallions, sliced dark green part only (keep the white part for garnish)
  • 4 sprigs parsley
  • 1 teaspoon white miso, (or lemon juice)
  • 2 tablespoons soy sauce
  • Sea salt and black pepper, to taste


  • 3 1/2 ounces 100g young green asparagus
  • 5 1/3 ounce 150g white asparagus
  • 1/2 small cauliflower
  • 3 1/2 ounce 100g peas
  • 8 radishes, thinly sliced
  • Dill and chopped scallions for topping (optional)

Basil pistou

  • 2 tablespoons finely chopped basil leaves
  • 1 tablespoons parsley, finely chopped
  • 5 tablespoons olive oil
  • 1/4 teaspoon sea salt


  • Step 1

    Peel the white asparagus and cut off the ends. Keep the peels aside.

  • Step 2

    In a large saucepan, heat the oil and add garlic, onion, leek and scallions. Cook for 5 minutes. Add asparagus peel and cook for 3 minutes more, stirring occasionally. Pour 2 L water into the saucepan, add celery stalk, carrot and parsley sprigs. Season with salt and pepper. Bring to a boil, simmer covered for 20 minutes.

  • Step 3

    In the meantime, combine the ingredients for the pistou in a small bowl. Set aside. Cut the white and green asparagus in 3 cm long pieces. Cut the cauliflower in small florets.

  • Step 4

    Strain the broth in an other saucepan, then add the asparagus, cauliflower and peas to the broth. Bring to a boil, add miso and soy sauce. Simmer for 5 minutes. Taste and season with salt and pepper.

  • Step 5

    Serve with radishes, pistou, lots of dill and scallions. Enjoy!

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