Warm soup of asparagus and peas
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Serves:     people
Notes from Anna

This delicious spring soup makes a great vegetarian meal. You can use small-shaped pasta as an alternative to quinoa. Frozen peas work just as well.



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  1. Wash the asparagus thoroughly to make sure any grit is removed from the tips. Bend the spear until it snaps and throw the woody part away. Cut off the asparagus tips and thinly slice the rest of the stem.
  2. Trim the spring onions, discarding the tougher green end and the outer leaf. Finely slice and rinse under running water.
  3. Scrub and dice the potatoes.
  4. Boil a kettle and make up the vegetable stock according to the packet instructions.
  5. Warm the olive oil in a saucepan. Add the spring onions and cook for a couple of minutes.
  6. Add the peas, potatoes, and sliced asparagus – but not the asparagus tips - and cook for a further couple of minutes.
  7. Pour the hot vegetable stock into the pan, turn down the heat and simmer for 10 minutes.
  8. Rinse the quinoa in a sieve under running water. Add to the vegetables and continue cooking for another 15 minutes.
  9. Cut each asparagus tip in quarters lengthways and add to the soup just 3-4 minutes before the end of cooking.
  10. Remove the soup from the heat and leave to rest for 5 minutes. Sprinkle with parmesan and torn basil leaves and serve.

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