British asparagus and pea spring minestrone soup

This light and flavoursome spring soup is perfect for lunchtime.

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes 

What you will need

  • 30g butter
  • 2 tbsp extra virgin olive oil
  • 1 medium-sized fennel bulb trimmed and thinly sliced
  • 3 small carrots trimmed, peeled and cut into rounds
  • 6 spring onions trimmed and cut into 3
  • 150ml dry white wine
  • 500ml good vegetable stock
  • 250g British asparagus tips
  • 150g fresh peas (podded weight) or frozen petit pois 
  • 5 tbsp finely chopped mixed herbs to include mint, chives and parsley
  • 100ml double cream
  • A squeeze of lemon
  • Sea salt and freshly ground pepper


Melt the oil and butter in a large pan. Add the fennel and carrots and stir over a gentle heat for about 5-6 minutes being careful not to burn.

Add the spring onion and cook until softened.

Pour in the white wine and reduce by half.

Add the vegetable stock and cook for a further 5 minutes on a low to moderate heat.

Add the asparagus and peas and cook for a further 5 minutes until tender.

Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper.

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Recipe credit: British Asparagus

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