Spring Vege Soup

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Ingredients


A bunch of Asparagus
400g can Cannellini beans
2 Carrots
2 Tbsp fresh Dill
2 Red potatoes chopped, medium
1 C Peas
6 C Vegetable stock
1 Tbsp White miso
2 Leeks

Method


  1. Trim off the roots and dark green tops of the leeks. Cut leeks in half lengthwise. Rinse well to remove soil trapped inside. Drain and slice. Dice carrots & potatoes.
  2. In a large stockpot over medium-high heat, sauté leeks and carrots for 5-6 minutes. Use vege stock or oil to saute.
  3. When leeks are softened, add potatoes and stock to stockpot. Bring to a boil then reduce heat, cover, and simmer for 8-10 minutes. (Or until potatoes are just tender).
  4. Remove woody ends from asparagus and slice into pieces. Roughly chop dill.
  5. When potatoes are just tender, add asparagus, peas, white beans (rinsed and drained), and fresh dill. Stir and return to a light boil. Simmer for 3 minutes or until asparagus is tender.
  6. In a small bowl, whisk miso with about 1/4 cup warm water. Add to pot and stir. Add Salt/pepper to taste.


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