Green Vegetable Soup

Green Vegetable Soup

Since we are doing budget-friendly dishes at IHCC this week, a seasonal vegetable soup seemed like a good idea.

Green Vegetable Soup

Adapted from Eat by Nigel Slater


2 Tbsp olive oil

1 galic clove, minced
piece of ginger, grated
1 tsp turmeric
1 dried chile

250 g broad beans, trimmed and cut into 1/2-inch segments
250 g asparagus heads, trimmed
1 bunch spring onions, cut into 1/2-inch segments

1 can coconut milk
250 ml vegetable stock or water

250 g fresh peas (unshelled weight), shelled
salt and pepper


In a soup pot, heat the olive oil, add the garlic, ginger, turmeric and chile and fry for one minute. Add the broad beans, asparagus heads and spring onions and fry for one minute more. Add the cocnut milk and stock, let come to a simmer and cook until the beans are tender, about 8-10 minutes. Add the peas and salt and pepper to taste and serve.


Deb in Hawaii said...

Soup is always a great budget choice and I love all of the green goodness in this one. ;-) Great pick!

TeaLady said...

Oh, yes please!!!

Zosia said...

Lovely combination of vegetables and flavourings....I'd definitely enjoy a bowl of that soup!

Grace Phua said...

I love to have a hot bowl of flavourful vegetable soup. This is definitely great for budget meals :)

Couscous & Consciousness said...

Soup is definitely a great choice for pleasing the pocket. Love your choice of fresh green vegetables for this soup.