British Asparagus and Pea Spring Minestrone Soup

Give your soup a spring makeover – this tasty minestrone is filled with green, spring vegetables like fennel, British asparagus, peas and plenty of herbs! 

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

You’ll need

30g butter

2 tbsp extra virgin olive oil

1 medium-sized fennel bulb trimmed and thinly sliced

3 small carrots trimmed, peeled and cut into rounds

6 spring onions trimmed and cut into 3

150ml dry white wine

500ml good vegetable stock

250g British asparagus tips

150g fresh peas (podded weight) or frozen petit pois

5 tbsp finely chopped mixed herbs to include mint, chives and parsley

100ml double cream

A squeeze of lemon

Sea salt and freshly ground pepper

What to do

Melt the oil and butter in a large pan. Add the fennel and carrots and stir over a gentle heat for about 5-6 minutes being careful not to burn.

Add the spring onion and cook until softened.

Pour in the white wine and reduce by half.

Add the vegetable stock and cook for a further 5 minutes on a low to moderate heat.

Add the asparagus and peas and cook for a further 5 minutes until tender.

Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper.

Recipe courtesy of British Asparagus 

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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