Spring is one of the happiest times of the year, the season of the sun and the smiles. Before spring is here, we can already feel, see and smell its arrival. The days are longer, the temperatures more pleasant, and nature gives us an air of grace with all the colours, perfumes and aromas. A typical spring vegetable for me is asparagus, which has many good health benefits. For this issue, I have chosen vegan minestrone and asparagus pesto bruschetta, a delightful, fresh and delicious menu to celebrate the beginning of spring.
Spring Minestrone
Ingredients (serves four)
- 1 bunch of green asparagus
- 2 carrots
- 1 red onion
- 1 tomato
- 2 celery sticks
- 3 garlic cloves
- 1 can of white beans
- 1 tbsp olive oil
- 1 tsp vegetable broth
- 500 ml water
- Salt and pepper
Preparation: Chop the onion and garlic, cut the carrots, the asparagus, the celery and the tomato into small pieces, then open the can of white beans.
Cooking: Pour the olive oil into a pot, add the onions first and stir fry, then add the carrots and a bit of water and stir for five minutes. Adding more water if necessary, put the celery, garlic, tomato, and more water and keep going.
Next, add the rest of the water, and the spices, close the pot and let it cook for 10 minutes. Add the asparagus and cook until they are ready. Finally, add the beans. When they are warm, the soup is ready to serve.
Asparagus pesto bruschetta
Ingredients (serves four)
- 350 g green asparagus
- A bunch of basil
- A handful of spinach
- 40 g cashew nuts
- 20 g pine nuts
- 1 clove of garlic
- 2 tbsp yeast flakes (or vegan parmesan)
- 1 tbsp olive oil
- 1 splash of lemon juice
- Salt and pepper
Preparation:
- Wash the green asparagus, peel it, cut it into pieces, and cook for five minutes.
- Wash the basil and spinach and shop a bit small.
- First, mix the cashew and the pine nuts in the blender, add the spinach, basil, garlic, olive oil and a bit of water, and blend it again.
- Stir in the yeast flakes* (or vegan parmesan), lemon juice, salt and pepper.
- Now toast the bread and spread the pesto on it. Finally, you can decorate it with beetroots or cherry tomatoes, and the starter is ready to serve.
Tip: You can put the raw garlic clove in the blender or cook for one minute with the asparagus.
*You can buy yeast flakes at Intermarche or Continente. Vegan parmesan is available in health shops.
Benefits of asparagus
Asparagus is a low-calorie source of vitamins and fibre. In addition, it drains and stimulates the entire metabolism and helps flush body toxins.
Top Tip
Seasonal fruits and vegetables are usually fresher, richer in flavour and more nutritious when compared to the same foods available out of season. So, try to go with the rhythm of nature by buying seasonal ingredients. That way, we can contribute to a better environment.
Lalitana Vegan Kitchen
Phone: +351914061143
E-Mail: lita@lalitana.com
Instagram: @lalitanavegankitchen
Lita cooks for events, private celebrations and offers cooking courses.
