This Spring Vegetable Soup tastes as green as the season. The best produce is either lightly sauteed or gently simmered to keep the fresh flavors alive.
If you choose to slice the potatoes thicker than “paper thin” add them a few minutes before the asparagus, snap peas, and English peas.
- 2 tablespoon extra-virgin olive oil (plus more for drizzling)
- 2½ ounce carrot (peeled and diced small)
- 2½ ounce baby turnip (peeled and diced small)
- 1½ ounce celery stalk (thinly sliced)
- 1 ounce spring onion or scallions (thinly sliced)
- 1 clove garlic (peeled and minced)
- salt and pepper (as needed for seasoning)
- 4 cup low sodium vegetable or chicken broth
- 2 cup water
- 4 ounce trimmed asparagus (cut into 1 ½‑inch pieces)
- 4 ounce sugar snap peas (cut on a diagonal into ½‑inch pieces)
- 3 ounce shelled and blanched fresh English peas
- 2 ounce scrubbed baby red poatoes (cut paper thin, see note)
- 2 ounce shelled, blanched and peeled fava beans
- ½ ounce fresh celery leaves (thinly sliced crosswise)
- fresh dill leaves (as needed)
- lemon slices (as needed for spritzing)
- toasted rustic bread (on the side)
Heat 2 tablespoons olive oil in a medium soup pot set over medium heat. Add carrot, turnip, sliced celery stalk, spring onion, garlic, and a pinch each salt and pepper; stir to coat in oil then cook, stirring occasionally, until vegetables are tender, about 6 minutes.
Add the broth and water, and bring to a boil, then reduce heat to a simmer. Cook, uncovered for 10 minutes.
Add asparagus, snap peas, blanched English peas and potato slices. Cook, stirring occasionally, until the vegetables are bright green and the potatoes are cooked, about 3 minutes.
Remove from heat and stir in blanched fava beans and celery leaves. Season with salt and pepper to taste. Garnish with a generous sprinkling of fresh dill, a drizzle of extra-virgin olive oil and a spritz of lemon. Serve immediately with toasted bread.