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Vegetable soup with peas, artichokes and asparagus

30 min


4 persons




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Crema de verduras con guisantes, alcachofas y espárragos servida en un bol

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


  • 200 g peas
  • 2 artichokes
  • 200 g wild asparagus
  • 1 large potato
  • A dash of Borges extra-virgin olive oil
  • 1 small cup of Borges Natura walnut drink
  • Salt and pepper

Nut drink

Extra Virgin Olive Oil

Step by step

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

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

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