Thick vegetable soup with asparagus
4 servings
40 minutes
Thick vegetable soup with asparagus is a true ode to Italian cuisine, combining fresh vegetables and rich tomato flavor. Hailing from sunny Italy, this soup resembles traditional minestrone but gains its uniqueness from white asparagus and aromatic fennel. Its velvety texture and delicate hints of basil and parsley make it an ideal choice for both a light dinner and a hearty lunch. Each spoonful is filled with a rich bouquet of vegetables: sweet peppers, carrots, celery, and fresh tomatoes create a harmonious blend of flavors. This soup can be served with crispy bread or parmesan to enhance its depth and richness. This recipe is not just a dish but a cozy comfort in a bowl that warms and satisfies hunger.
1
Finely chop the onion, garlic, and fennel and sauté in olive oil directly in the pot until golden.
- Onion: 1 piece
- Garlic: 3 cloves
- Fennel bulb: 30 g
2
Chop all the vegetables, trying to make them roughly the same size (as much as possible), and add to the pot with the onion mixture.
- Tomatoes: 3 pieces
- Bell pepper: 1 piece
- Celery: 2 stems
- Carrot: 1 piece
- White asparagus: 2 stems
3
Reduce the heat, add 1-2 cups of water (preferably vegetable broth if you have it), and simmer covered for 15-20 minutes, seasoning with salt and pepper.
- Tomato paste: 1 tablespoon
- Basil: to taste
- Parsley: to taste
4
Blanch tomatoes: make shallow cuts, pour boiling water over them, leave for 5 minutes, then carefully peel off the skin and cut out the base.
- Tomatoes: 3 pieces
5
Load the tomatoes into a blender, add fresh parsley and basil (or dried spices), blend into a homogeneous liquid mass and pour over the sautéed vegetables. Pay attention to the consistency; if you want the dish to be more liquid, add more blended tomatoes.
- Tomatoes: 3 pieces
- Basil: to taste
- Parsley: to taste
6
Add tomato paste, mix well, then add peas at the end, bring to a boil, and turn off after 5 minutes.
- Tomato paste: 1 tablespoon
- Frozen green peas: 0.5 glass
