This light vegetable soup is a gentle, comforting option when you want something warm and easy to prepare. Asparagus and zucchini cook quickly in a simple homemade stock, creating a smooth soup with a mild, fresh flavour.
Because it uses only a few ingredients and cooks in one pot, it’s an easy recipe to make for a quick lunch or light dinner. Blending the vegetables gives the soup a soft texture that feels nourishing without being heavy.
Serves: 2
Prep time: 5 min | Cook time: 15–20 min
Total time: 25 min
Ingredients:
- 6 fresh asparagus spears, trimmed and chopped
- 1 small zucchini (approx. 120g), chopped
- 2 cups suitable homemade stock
- Pinch of salt (optional)
Method:
- Wash and chop the asparagus and zucchini into small pieces.
- In a saucepan, bring the stock to a boil.
- Add the chopped vegetables and simmer gently uncovered for 15–20 minutes, or until soft.
- Remove from heat and let cool slightly.
- Blend until smooth using a stick blender or heat-safe blender.
- Add salt to taste, if needed. Serve warm.
A smooth, nourishing soup with a mild sweetness from peas — gentle for digestion, texture-friendly, and adaptable for sensitive diets.
Serves: 2
Prep time: 5 min | Cook time: 15–20 min
Total time: 25 min
📝 Ingredients:
- 6 asparagus spears, trimmed and chopped
- 1 small zucchini, chopped
- ½ cup green peas (fresh or frozen)
- 2 cups suitable homemade stock
- Pinch of salt, optional
Method:
- Chop the vegetables.
- Bring the stock to a boil in a saucepan.
- Add zucchini, asparagus, and peas.
- Reduce to a gentle simmer and cook uncovered for 15–20 minutes, until soft.
- Remove from heat. Cool slightly.
- Blend until smooth. Adjust salt to taste. Serve warm.
