Spring Vegetable Soup with Peas, Asparagus, Mint & Jasmine Rice
Prep time
Cook time
Total time
Enjoy the fresh,clean, seasonal flavors of spring with this spring vegetable soup with English peas, asparagus, mint & jasmine rice.
Author: Ordinary Vegan
Recipe type: Soup
Serves: 5
Ingredients
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
Croutons
- 5 slices of whole grain bread
- 1 teaspoon extra virgin olive oil
Vegetables
- 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
Instructions
Rice
- 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.
Croutons
- 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.
Vegetables
- 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.
To Serve
- 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.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/englishpeasoup/