There is no doubt in my mind that spring is here when I spot fresh garden peas at the grocery store.
These yummy fresh peas are tucked inside a pod and very simple to shell. They have a delicate, sweet flavor and well worth the time and effort of removing them from the pods.
I also grabbed some other spring seasonal vegetables like asparagus, sugar snap peas and mint.
The wonderful thing about this spring vegetable soup is “anything goes.” This is all about fresh, clean, seasonal flavors.
I didn't want to overwhelm it with garlic and onions so I made some leek infused basmati rice and simply boiled the vegetables in vegetable broth and topped the soup with lemon zest, chopped fresh mint, croutons and chives.
This couldn't be any easier and I felt like running a marathon after consuming all this nutritional goodness. Just in case you don't use these vegetables often, here are some tips in buying and preparing these springtime gems. Hope you enjoy this vegan plant-based recipe as much as I did.
Asparagus – Break off the woody ends of the stakes. It will naturally snap where the woody part ends and cut into bite size pieces making sure that that the cut asparagus is all around the same width for even cooking. Cook simmering in boiling broth for 5-7 minutes. Check often so you don't overcook. You always want the asparagus to retain a nice bite.
Sugar Snap Peas – Remove any snap peas that have too many blemishes. Place the snap peas on a cutting board and chop off the ends on each side. Cook by simmering in boiling broth for about 5 minutes or less.
English Peas – English Peas enjoy a short-lived season during Spring and early Summer and they are at their best in May so enjoy them while they last. Choose English peas in crisp, brittle pods for shelling. Cook by simmering in boiling broth for approximatel 3-4 minutes depending on size.
Mint – Search for bright green leaves and not wilted. To get the most out of your mint, place mint in a glass of water, stems down and cover leaves loosely with a plastic bag, and refrigerate. Change the water every two days and it will keep for a week or more.
Hope you enjoy this plant-based spring soup as much as I did. Don't miss any of Ordinary Vegan's free recipes by signing up here.
Spring Vegetable Soup with English Peas, Asparagus, Mint & Jasmine Rice
- 1¼ cup basmati rice, rinsed
- 1 leak cleaned and chopped
- ¼ cup vegetable broth
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dried basil
- 5 slices of whole grain bread
- 1 teaspoon extra virgin olive oil
- 3½ - 4 pounds of English Peas, removed from pods
- ¾ lb asparagus, chopped
- 1 lb sugar snap peas, ends cut
- large handful of chopped fresh mint
- ⅛ cup chopped fresh chives
- 1 lemon zested
- 2 cups (or more) of vegetable broth
- Salt and pepper to taste
- In a stockpot, heat the vegetable broth. Add the chopped leek, salt, pepper and basil and saute until soft and translucent. Add a little more vegetable broth if it starts to stick.
- Add 2½ cups of water and bring to a boil. Add rinsed rice. Return to boil and lower to simmer, covered for approximately 15 minutes, checking after 8-10 minutes to make sure it is not cooked and sticking to pan. When all the water is absorbed, turn off heat and leave covered on the stove.
- Pre-heat oven to 400 F. Cut up the vegan bread into crouton size squares. Toss with a teaspoon of olive oil. Put on a cookie sheet with parchment paper or aluminum foil. Place in oven until toasted and golden brown - approximate 5-7 minutes.
- In a medium stockpot, bring vegetable broth to a boil. Add asparagus and sugar snap peas. After one minute of cooking, add shelled peas. Cook for another 4 minutes until the vegetables are still crisp but tender. Taste and season with salt and pepper.
- Place a big scoop of the leek rice into a bowl. Ladle in the vegetables and broth. Top with croutons, chopped mint, chives and lemon zest.
I made this for lunch today and it was amazing! I had to substitute the sugar snap peas for beans but it still came out really well. It’s super quick and easy, I will be making it again
Thanks for the feedback Emma and thanks for being part of our community!