Spring Vegetable Soup

Soup is for all seasons. What better ingredient in Spring Vegetable Soup than Aussie spears?

			  Spring Vegetable Soup

Serves: 4

Cooking time: 20 minutes


  • 2-3 teaspoons olive oil
  • 1 red onion diced finely
  • 1 red capsicum, diced finely
  • 1-2 garlic cloves, chopped (optional)
  • 2 bunches asparagus, woody ends removed, sliced finely
  • 3-4 cups vegetable stock
  • 1/2-1 cup tomato passata
  • Few drops of Tabasco Sauce
  • Freshly grated parmesan cheese to serve (optional)
  • Grissini sticks, bread or toast


  1. Heat a large saucepan over medium heat. Add oil and stir-fry onion and capsicum for 1 minute. Add garlic (if using), stock and tomato passata and stir well to combine all ingredients.
  2. Bring soup to the boil over medium heat, stirring occasionally. Reduce heat and cook gently until vegetables are almost tender, about 5 minutes.
  3. Stir in asparagus and continue cooking for 5 minutes. Remove from heat, season to taste with Tabasco sauce and serve sprinkled with parmesan (optional).
  4. Serve with grissini sticks, bread or toast.

Recipe provided by the Australian Asparagus Council.

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