Spring Detox Asparagus Soup

Ingredients

• 500 g Green asparagus (whole spears, trim tough ends)
• 200 g Turnips (peeled and diced 1 cm)
• 1 piece Leek (white part) (cut into 1 cm sections)
• 2 stalks Celery stalk (stems and leaves, cut into 1 cm sections)
• 2 pieces Spring onion (white part separated, green part saved for the end)
• 2 pieces Shallots (leave in large pieces for texture)
• 1 clove Garlic (crushed)
• 100 g Young spinach leaves (add at the end of cooking)
• 2 tbsp Fresh flat‑leaf parsley (chopped)
• 2 tbsp Fresh tarragon (chopped)
• 2 tbsp Fresh chervil (chopped)
• 1 tsp Dried oregano (whole sprig to remove after cooking)
• 1 sprig Fresh rosemary (remove after cooking)
• 30 g Sprouted pea seeds (for garnish)
• 2 tbsp Extra‑virgin olive oil (for the sugo)
• 1 cube Organic vegetable bouillon cube (optional, dissolve in water)
• 1.5 L Water (filtered preferably)

Instructions

1. Cleaning the vegetables

   Rinse all vegetables thoroughly under cold water to remove soil and residues. Use a brush for the asparagus and turnips if needed.

   Time: PT5M

2. Preparing the vegetables

   Coarsely chop the shallots, crush the garlic clove, dice the turnips into 1 cm cubes, cut the white part of the leek, cut the celery into 1 cm sections (stems and leaves), separate the white and green parts of the spring onions, cut the whole asparagus spears and remaining pieces into 2 cm chunks.

   Time: PT10M

3. Sweating the aromatics

   Heat 2 tbsp olive oil in the pot over medium heat. Add the shallots and garlic, sweat for 3 minutes without browning.

   Time: PT3M

   Temperature: medium heat

4. Adding the hard vegetables

   Stir in the turnips, leek, celery, whole asparagus spears, white parts of the spring onions and the asparagus pieces. Pour 1.5 L water until the vegetables are covered. Add the bouillon cube if desired.

   Time: PT2M

5. Cooking the soup

   Bring to a boil, then reduce to a gentle simmer and cook covered for 20 minutes until the vegetables are tender.

   Time: PT20M

   Temperature: simmer

6. Adding herbs and spinach

   Two to three minutes before the end, add parsley, tarragon, chervil, dried oregano and rosemary. Stir in the young spinach leaves, cover and let the steam cook the spinach for 2 minutes.

   Time: PT3M

7. Finishing and serving

   Remove the rosemary and oregano sprigs. Ladle the soup into bowls, garnish with sprouted pea seeds. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

3 g

Carbohydrates

12 g

Fat

2 g

Fiber

3 g

Ingredient Substitutions

• Instead of Green asparagus: green beans
• Instead of Turnips: rutabaga
• Instead of Leek (white part): onion
• Instead of Celery stalk: celeriac
• Instead of Spring onion: shallots
• Instead of Shallots: onion
• Instead of Garlic: garlic powder
• Instead of Young spinach leaves: baby spinach
• Instead of Sprouted pea seeds: alfalfa sprouts
• Instead of Extra‑virgin olive oil: canola oil
• Instead of Organic vegetable bouillon cube: homemade broth

Equipment Needed

• Large pot with lid
• Chef's knife
• cutting board
• wooden spoon
• ladle
• strainer or skimmer (optional)
• herb bowl (optional)
• measuring spoons

Critical Steps — Do Not Skip

• Thoroughly clean vegetables to avoid bacteria
• Do not overcook the young spinach leaves to preserve their vitamins
• Remove rosemary and oregano before serving to avoid excessive bitterness

Chef Tips from the Video

• Cut vegetables into similarly sized pieces for even cooking
• Add fresh herbs at the end to preserve their aroma
• Garnish with sprouted seeds for crunch and extra nutrients

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days

Freezer: Can be frozen up to 2 months, but vegetable texture may change

Room temperature: Do not leave at room temperature more than 2 hours

Make-Ahead Tips

• Prepare the broth the day before and refrigerate
• Vegetables can be pre‑cut and kept in cold water in the fridge
• Soup reheats well in the microwave or on low heat