Asparagus Soup and Veggie Carneval


AAC89760-1CC2-4401-9B48-5E12020DD3FA2 people | 25min.

What you need

  • 250 gr. Asparagus
  • 1/4 of a big Swede
  • 1 big courgette
  • 1/2 can peas
  • 10 mozzarella cherries
  • mint
  • 1 tblsp pine nuts




Separate the Asparagus heads from the stems and set aside. Cut the Swede in slices and place it toghether with the Asparagus stems, in a large saucepan with half glass of water, salt and mint. Cook for 10-15min. Add an additional 1/4 glass of water. When the water boils, add the vegetable to a mixer and blend until you reach a smooth and soft texture.

Meanwhile prepare a pan with 1 tblsp of oil and garlic. When the garlic browns, add the Asparagus heads, finely round cut courgettes and peas. Season with pepper and pine nuts – do not add the salt jet to keep the vegetable crunchy.

SERVE the cream into abowl and guarnish with the pan fried vegetables. Place the mozzarella cherries on top and sprinkle with extravirgin olive oil and mint.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: