Recipe for: Spring vegetable soup with pasta and asparagus - photo 1
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Recipe for: Spring vegetable soup with pasta and asparagus

Pikantne Soups May Day 50 min Easy 6 wyświetleń ~21.09 PLN * - (0)
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Description

Aromatic, light vegetable soup with pasta and fresh green asparagus — perfect for a May Day lunch or a warm meal for a picnic. The dish combines classic Polish broth with spring ingredients: young carrots, parsley, celery, leek, green peas, and delicate asparagus; optionally, you can add sorrel for a tangy touch. The soup has a light yellow, clear broth with distinct pieces of vegetables and short pasta, rich in vitamins and colors. Serve with a dollop of cream or a bit of butter, sprinkled with fresh parsley — great for family gatherings on May Day, it will energize you after a walk and looks lovely in bowls on the table.

Ingredients Used

Ingredients (20)

Servings:
4
  • Vegetable broth 1500 ml
  • Carrot 3.8 szt. (~300 g)
  • Celery 150 g
  • Leek 100 g
  • Potatoes 2 szt. (~300 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Green asparagus 200 g
  • Green peas 150 g
  • Pasta 120 g
  • Butter 20 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Parsley 150 g
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 6.7 szt. (~2 g)
  • Marjoram 2 g
  • Parsley 0.7 pęczek (~20 g)
  • ✨ Opcjonalne
  • Sorrel 40 g
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~21.09 PLN (5.27 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables under running water. Peel the carrot, parsley, and celery with a peeler and cut them into thin slices about 3–4 mm thick. Peel the potatoes and cut them into cubes about 1.5–2 cm. Cut the leek lengthwise, wash it between the leaves, and slice it into half-rings. Peel the onion and chop it finely. Mince the garlic very finely or press it through a garlic press.

Ingredients: Parsley, Celery, Leek, Onion, Garlic
Use a large cutting board and a sharp chef's knife. A peeler makes working with roots easier. If you don't have a peeler, use a knife, but work carefully.

Sautéing the base

2

In a large pot (4–5 l), heat canola oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until it becomes translucent and slightly golden. Add the garlic and sauté for another 30–40 seconds until it starts to smell — be careful not to burn it. Add the carrot, parsley, celery, and leek, and stir for 2 minutes to lightly sauté the vegetables and release their aromas.

Ingredients: Rapeseed oil, Onion, Garlic, Parsley, Celery, Leek
The best is a wide pan or the bottom of a large pot; use a wooden spoon. Do not sauté the onion over too high heat – burning will give a bitterness.

Cooking

3

Pour vegetable broth (1500 ml) into a pot, add potatoes and bay leaves. Increase the heat to high and bring to a boil. Once it starts boiling, reduce the heat to medium-low, partially cover with a lid, and cook for 12–15 minutes, until the root vegetables are tender (check with a fork — they should go in easily).

Ingredients: Vegetable broth, Bay leaf, Parsley, Celery
Use a large pot with a lid. Cook with a slight cover to evaporate excess water, but not completely — you want a clear broth.

Adding the pasta

4

When the vegetables are almost soft (after about 12–15 minutes), add the pasta to the pot. Stir gently to prevent the pasta from sticking to the bottom. Cook according to the instructions on the pasta package — usually 7–10 minutes — until al dente (try a piece: it should be soft on the outside, slightly firm in the center).

Ingredients: Pasta
If you are using fresh pasta, shorten the cooking time to 2–4 minutes. Stir immediately after adding to prevent the pasta from sticking.

Adding green vegetables

5

Four minutes before the end of cooking, add the green peas. Two to three minutes before the end, add the diagonally cut asparagus (trim the woody ends and cut into 3–4 cm pieces). Cook together until the peas and asparagus are tender but not overcooked — they should retain a vibrant green color.

Ingredients: Green peas, green asparagus
Add green vegetables at the end of cooking to preserve their color and texture. If using frozen peas, add them about 3 minutes earlier.

Finishing the flavor

6

Remove the bay leaves from the soup. Add butter and, if using, 18% cream — pour it in gradually and mix well to avoid lumps. Add marjoram, season with salt and freshly ground pepper, tasting gradually and adjusting the flavor. Cook for another 1–2 minutes to let the flavors combine.

Ingredients: Butter, 18% cream, Marjoram, Salt, Black pepper
Add the butter in pieces, stirring until it melts. If you want a lighter version, skip the cream or use natural yogurt — in that case, remove the pot from the heat before adding the yogurt to prevent it from curdling.

Serving

7

Ladle the soup into deep plates or bowls. Sprinkle with finely chopped parsley. If you are using sorrel, chop it finely and add it on top just before serving — it will add a pleasant acidity and a summery character.

Ingredients: Parsley, sorrel, 18% cream
Serve with a slice of fresh bread or a roll. Additionally, you can add a spoonful of sour cream on top for decoration.

Control and tips

8

Before serving, taste the soup again and season with salt and pepper if necessary. If the soup is too watery, enhance the flavor by simmering uncovered for 3–5 minutes to allow some of the liquid to evaporate. If the soup is too thick, add a little hot broth.

Ingredients: Salt, Black pepper, Vegetable broth
Always season gradually and taste. Too much salt can easily be corrected by adding a potato or cream, but it's better to salt in small amounts.

Fun Fact

💡

Vegetable soup is one of the most versatile dishes in Polish cuisine — its base is a clear vegetable broth, and the additions and spices vary depending on the region and season. The addition of asparagus and sorrel is a spring touch known especially in rural kitchens.

Best for

Majówka Rodzinny obiad Piknik na świeżym powietrzu

Tips

🍽️ Serving

Serve the hot soup in deep plates, adding a dollop of cream or a bit of butter on top. Include fresh bread or a wheat roll on the side. When serving for a picnic, take the soup in a thermos, and pack the parsley and sorrel separately in a container.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 2 days. The pasta in the soup softens over time — if you plan to store it, keep the pasta separate and add it before serving. Reheat over low heat, possibly adding a bit of broth.

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