I love a good soup even in the Summer! This one is just so vibrant made with all fresh Spring veggies! This was inspired by my Detox Veggie Soup. This soup is honestly a breeze to make. Toss veggies, seasonings and broth in a pot and let simmer and blend! I loved the combo of the broccoli, English peas and asparagus! We liked to top ours with a little fresh Parmesan cheese and extra peas! Enjoy!
S P R I N G G R E E N V E G G I E S O U P
1 bunch Spring Onions, Green onions or shallots, sliced thinly
2 garlic cloves
2 tablespoons olive oil
1 large bunch broccoli chopped into bite size pieces
1 bunch asparagus chopped into 1 inch pieces
1 cup English peas
8 cups veggie or chicken broth
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 tablespoon dried chives
1 teaspoon salt
1 teaspoon pepper
3 tablespoons green verde hot sauce (we used this Red Clay one)
In a large pot add olive oil and saute onions and garlic about 5 minutes. Add in broccoli, asparagus, peas and broth. Add in salt, pepper, cayenne, red pepper flakes, chives, and hot sauce. Let all simmer and cook about an hour.
Using an immersion blender puree the soup. Add water or more broth if too thick. Taste and add more salt and pepper if needed.
You can serve this topped with a little Parmesan, Shredded white cheddar and extra peas!