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Spring Vegetable Soup

Spring Vegetable Soup


  • 3 cloves garlic, finely grated or chopped
  • 1 jalapeno finely chopped
  • 1 lemon
  • salt & pepper
  • 4-6 cups vegetable or chicken stock
  • 1/4 cup soy sauce
  • 8 oz mushrooms, any type
  • 1/2 bunch asparagus
  •  1 1/2 cups green vegetable, eg. peas or green beans or diced zucchini
  • 1 small bunch greens, eg. swiss chard or spinach
  • 8oz pasta, cooked until al dente. Chickapea pasta is very good here
  • 1 can white beans
  • 4 scallions thinly sliced
  • Olive oil or chili oil for drizzling
  • Fresh herbs for serving, like dill or cilantro or tarragon


Combine garlic and jalapeno in small bowl. Add zest from lemon and season with salt and pepper.

In large pot boil stock ajd soy sauce. Season with salt and pepper. Add mushrooms and simmer until tender, 305 minutes. Add asparagus, green vegetable, half jalapeno mixture and season agaon with salt and pepper. Cook 2-4 minutes.

Add greens, pasta and beans. Cook until heated through. Add remaining jalapeno mixture.

Serve in bowls, garnished with scallions, chopped herb and drizzled with oil.

adapted from the New York Times

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