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Springtime soup

Packed full of in-season herbs and veggies, this dish is quick, delicious and a sure way to increase your plant-food diversity, in one hit!


  • 125g asparagus, cut into 1 inch chunks
  • 6 new potatoes, halved
  • 125g spring greens, shredded/thinly sliced
  • 1.5L chicken or vegetable stock
  • 1 x 400g tin of butter beans, drained
  • 1 tbsp green pesto
  • 1 x 400g tin of cannellini beans, drained
  • 2 cloves of garlic, chopped
  • 100g frozen broad beans
  • 100g frozen peas
  • Olive oil
  • 1 bulb of fennel, finely chopped
  • Handful of fresh basil


  1. Bring a pan of chicken or vegetable stock to a boil. Add your potatoes and simmer until they’re a few minutes off being tender (approximately 7 minutes). Add the asparagus and spring greens, simmering for a further 5 minutes or so, then finally the frozen broad beans, frozen peas, cannellini and butter beans. Simmer til the veggies are tender to your liking.
  2. While your potatoes are boiling, gently fry the garlic and fennel in a generous glug of olive oil for 10 minutes, stirring so they don’t catch or colour too much. Add to the pan of stock and now-tender-veggies along with 1 tbsp of pesto.
  3. Season with salt and pepper, stir and top with fresh basil. Add an extra dollop of pesto to individual bowls for those who love it as much as I do, and serve with a chunky slice of fibre-rich bread.

For more gut-healthy goodness, check out our recipe section on the blog.

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