The fresh taste of garden vegetables can be hard to showcase in a cooked dish like soup. Their delicate flavors become diluted by liquid or the vegetables themselves get overcooked and turn to mush. We got around these concerns by cooking our soup only briefly after first sautéing our vegetables in some olive oil. We chose the spring flavors of low-carb asparagus, zucchini, and cabbage. After adding the aromatics and broth, we simmered the vegetables for just a few minutes until crisp-tender, so they were able to maintain their characteristic taste and texture. Many traditional recipes use water for the soup base, but because we weren’t simmering the soup for long, we used mostly vegetable broth to boost the flavor. We added a swirl of basil pesto just before serving; the heat of the broth released the aromas of basil and garlic, and tasters loved both the taste of the pesto and the buttery goodness of the pine nuts and Parmesan. Fresh snap peas and radishes offered a flourish of spring crunch and color. You should have about 12 ounces of asparagus after trimming.
Directions:
- Heat oil in Dutch oven over medium-high heat until just smoking. Add asparagus, zucchini, cabbage, salt, and pepper and cook until vegetables are softened, about 3 minutes. Stir in garlic and cook
until fragrant, about 30 seconds. - Stir in broth and water, bring to simmer, and cook until vegetables are tender and bright green, 3 to 5 minutes. Season with salt and pepper to taste. Dollop each portion with 1 tablespoon pesto and sprinkle evenly with Parmesan, snap peas, and radishes.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
