Spring is such a great time for super fun vegetables like sugar snap peas and asparagus and here is a soup that can be ready super quick. If you prepare the vegetables in advance this soup can be ready five minutes after the water comes to a boil! All the vegetables cook in the same amount of time and the result is a fresh and light spring soup.
This recipe is an adaptation of one provided by Melanie Waxman in her book Feed Me Now.
Spring Vegetable Soup
5 cups water
2 pinches of sea salt
1/2 cup each asparagus, snap peas, broccoli, carrot (cut into bite size shapes)
1/2 cup leeks, quartered and thinly sliced
1 Tbsp cornmeal
1/2 tsp unrefined sesame or olive oil
2 to 3 tsp unpasteurized light or white miso or chickpea miso
2 Tbsp chopped parsley or green onion
2. Add the vegetables all at once and cook until lightly cooked, but still bright. This may only take a minute or two. Watch closely. Do the next step while you watch the soup.
3. Stir together cornmeal and oil and miso. Turn the heat to low and add the mixture stirring constantly. Simmer for a minute more and turn off heat.
4. Add chopped parsley or green onion. Serve.
Notes: You may use a variety of vegetables. A summer variety might include corn, green beans and summer squash.