Herb Soba Veggie Soup

Instructions

1. Prepare Ingredients

   10 min hands-on

   • Finely slice the onion and set aside.
   • Grate the garlic.
   • Roughly chop the zucchini into chunks.
   • Trim and halve the asparagus spears.
   • Trim and cut the soybeans into pieces.
   • Break the soba noodles into smaller pieces.

2. Sauté Aromatics

   4 min hands-on

   • Heat olive oil in a large saucepan over medium heat.
   • Add sliced onion with a pinch of salt and cook until softened, about 2–3 minutes.
   • Stir in grated garlic and fennel seeds, cooking until fragrant.

3. Build Broth

   5 min waiting

   • Pour vegetable broth into the saucepan and bring to a boil.
   • Lower heat to a simmer and cook for 5 minutes.

4. Cook Zucchini

   10 min waiting

   • Add zucchini chunks to the simmering broth.
   • Cook for 10 minutes, or until tender.

5. Make Herb Pesto

   3 min hands-on

   • Combine parsley, cilantro, lemon zest, half of the Parmesan, and olive oil in a food processor.
   • Pulse until a chunky paste forms and season with salt and pepper.

6. Add Vegetables and Noodles

   1 min hands-on5 min waiting

   • Add asparagus, soybeans, and soba noodles to the pot.
   • Simmer for 5 minutes, stirring occasionally, until vegetables are tender and noodles are cooked.

7. Finish with Lemon

   2 min hands-on

   • Remove soup from heat and squeeze in lemon juice.
   • Stir to combine and adjust seasoning with salt and pepper.

8. Serve Soup

   2 min hands-on

   • Ladle soup into bowls.
   • Drizzle with herb pesto and sprinkle with remaining Parmesan.
   • Serve immediately with crusty bread if desired.
   • Cooking tips:
   • To achieve a silky soup texture, ensure the vegetables are cooked just until tender.
   • For a stronger umami flavor, consider adding a splash of soy sauce or miso paste to the broth.
   • When making the herb pesto, use fresh herbs for the best flavor.
   • Lemon juice added at the end brightens the flavor of the soup—be sure not to skip this step!