Spring Vegetable Soup

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This delicious vegetable-packed soup is perfect for springtime, when fresh asparagus is readily available and affordable at local grocers.

Course: Soup

Keyword: spring, spring vegetables, vegetable soup

Servings:

Calories: 130kcal

Author: Peter Minaki

Ingredients

3 pounds asparagus
1 pound cauliflower
8 ounces carrots, peeled and sliced
8 ounces turnips, peeled and diced
8 ounces string beans, trimmed and sliced diagonally
1 cup fresh or frozen green peas
2 cups vegetable stock
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped fresh cilantro

Instructions

Spray a 4- to 5-quart slow cooker with nonstick cooking spray. Cut 2" tips from asparagus and florets from cauliflower and place in slow cooker; set aside asparagus stalks and cauliflower stems for use in other recipes.
Stir in carrots, turnips, beans, peas, stock, salt, and pepper. Cover and cook on low 3 1⁄2 hours.
Stir in cilantro and cook 30 minutes more. Serve immediately.

Notes

Excerpted from The Everything Green Mediterranean Cookbook by Peter Minaki. Photographs by James Stefiuk. Copyright © 2021 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

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