green spring soup with Risoni
Add to meal plan:
This recipe is stored in the diet
Add to shopping list
The recipe has been added to your shopping list
Print recipe
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe
Vegan Spring vegetable stew of green asparagus, young peas and zucchini. Served with Risoni noodles and fresh herbs.
Vegan Spring vegetable stew of green asparagus, young peas and zucchini. Served with Risoni noodles and fresh herbs.
portions Preparation cooking time
4people 10Minutes 20Minutes
portions Preparation
4people 10Minutes
cooking time
20Minutes
Ingredients
servings: people
Units:
Ingredients
servings: people
Units:
Yum BigOven - Save recipe or shopping list
Instructions
  1. Cook pasta al dente in a separate pot of lightly salted water. , Drain Drain and set aside.
  2. Wash asparagus, cut off woody ends and cut into 2-3 cm long pieces.
  3. Shallot peel. Finely dice.
  4. Wash zucchini, cut in half and cut wide pieces about 1 cm.
  5. Heat the olive oil in a pot and fry the shallots glassy. Asparagus and zucchini stew about 2 minutes. Pour in broth and bring to a boil. Cook for about 8 minutes. Then put the peas and leave to cook for another minute 5.
  6. the noodles into the soup and heat. Season with salt and pepper and serve immediately with freshly chopped herbs.