Vegetable soup with peas, artichokes and asparagus

Step by step

1. Step 1

   An original vegetable soup packed with vitamins and minerals with an exotic dash of Modena balsamic vinegar.

2. Step 2

   Boil the peas, artichokes and asparagus in plenty of salted water until they have softened.
   Lightly fry the vegetables in a frying pan with a generous dash of extra-virgin olive oil and add a little salt and pepper.

   Add water or vegetable stock to cover the vegetables and also add a cubed potato. Boil for 15 minutes and then add a small cup of walnut drink. Take off the heat and blend. Add more water or walnut drink to thin it out if necessary.

   Decorate with a few drops of Modena balsamic vinegar and, if you like, some fried artichoke together with some shavings of Iberian cured ham.