New This Month

Shira Bocar Has a Healthy Appetite

Meet the host of our new video series -- and make her fresh, delicious vegetable soup.

pea soup and toasts lunch
Photography by: Shira Bocar
We ate the soup for lunch on our video shoot!

Vegetable indecision. It happens to the best of us, and can leave you paralyzed in front of a packed produce stand. That’s where this simple pea soup with asparagus and potatoes comes to the rescue. It’s the perfect combination of my favorite spring/summer vegetables: asparagus, green peas, sugar snap peas, baby potatoes, leeks, carrots, celery, and dill. So go ahead and put everything into your cart. 

 

There’s a lot to love about this soup. It’s easy to prepare, chock-full of colorful vegetables, and filling (peas are a rich source of plant-based protein.) Did I mention fresh? Thanks, dill! 

 

Plus it features one of my go-to seasoning techniques: simmering broth with a Parmesan rind. I keep Parmesan rinds in a Ziploc bag in my freezer for this very purpose. Great in a pot of beans, stewed greens, pasta sauce, or risotto, the rind adds a rich flavor and savory depth that’s impossible to achieve with salt alone. 

 

Feel free to improvise with other vegetables that catch your eye: stir in tender greens like spinach or sliced Swiss chard until just wilted. Baby radishes would add a fun, peppery kick -- simmer with the potatoes until tender. In the mood for beans? Add a couple of cups of cooked chickpeas, white beans, or cranberry beans. You could even stir in last night’s brown rice. I love adding a poached egg, digging in with a side of toast, and calling it breakfast. (I’m a big fan of breakfast soups; more on that soon.) 

 

Any way you ladle it, you’ve got a big batch of nourishing, delicious soup. 

 

Get the Pea Soup with Asparagus and Potatoes Recipe

 

 

Tune in every Sunday for a new Healthy Appetite video from Shira Bocar

 

 

And watch how to make this delicious, easy, and adaptable soup: