Friday, April 10, 2015

Delectably Green Soup


March it turned out was total chaos. Travel, colds, work schedules and school demands managed to get to an all time craziness extreme. We're all totally exhausted and longing for the sun to shine (the weather forecast promises me this will happen tomorrow and if it does I will park myself in its rays from sunrise to sundown). As always when we are feeling a little below par I make soup. This appropriately named soup is bursting with green goodness. Asparagus, zucchini, sweet baby peas and plenty of fresh parsley provide color and nutrition. I tend to get a little carried away with the toppings, sunflower and pumpkin seeds for a little crunch, then a dollop of cream and  a swirl of olive oil (is this a tiny bit OTT?). This can be vegan if you prefer, just change the chicken stock to veggie and leave out the tablespoon of cream at the end. Or you could use cashew cream or coconut milk if you like. Either way it's a delicious way of nourishing your body. I ate this for lunch, dinner then lunch the next day and I'm finally feeling on the mend :)


Delectably Green Soup

Ingredients:
1 onion, finely chopped
Olive oil
1 tablespoon unsalted butter (optional)
Sea salt and freshly ground black pepper
1 bunch asparagus, cut into 2 inch pieces, the tough storks removed
2 zucchini, cut into chunks
2 cloves garlic, minced
Zest of a lemon
1 tablespoon fresh parsley
3 cups vegetable or chicken stock
1 cup frozen garden peas
1 tablespoon heavy cream (optional)

A scattering of sunflower pumpkin seeds and chopped parsley for garnish.

Method:
1.   1. In a large pan sauté the onion in a couple of tablespoons of olive oil and the butter if using on a low heat until the onion is translucent. Add the asparagus, zucchini, garlic, parsley, lemon zest, salt and pepper. Stir well to combine and continue to sauté for about 5 minutes taking care the vegetables don’t burn.

2.   2.  Add the stock, bring to the boil, turn down to a simmer and partially cover the pan. Allow the soup to simmer until the vegetables are tender. Add the frozen peas to the soup, stir through and allow to sit for 5 minutes. The peas will cook in the heat of the liquid.

3.   3. Transfer the soup to a blender or use an immersion blender to puree. Add the cream if using and stir through until incorporated.

 4. Serve with garnishes and enjoy.





7 comments:

  1. I had some green soup yesterday too, but not as fancy as yours with asparagus. I like that you used peas instead of potato to thicken the soup. It looks so good with seeds.
    Have a sunny and relaxing weekend!
    Angie

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  2. That soup looks and sounds quite delicious, Mary. On top of that, it's the most delectable shade of green! I love the topping with a scrunch!

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  3. I adore asparagus soup, one of my favorites! Yours looks incredibly mouthwatering! Creamy and thick. Great mix of veggies…peas and zucchini…nice! Have a great weekend, Mary!

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  4. Yum! There's nothing quite like veggie soup; thanks for sharing this. Have you tried grinding the pumpkin seeds and stirring them in? I've done that with sunflower seeds and it makes a really creamy soup.

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  5. Your green soups makes me want to dive in. Its lovely, esp the addition of asparagus.

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  6. How pretty & also a splendid presentation Mary. Everything I try to put something on top like that, it falls in!
    Sam

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  7. This is a great recipe. Love the peas and asparagus and lemon! It is so pretty and I'm still not done eating soup yet :)

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