• Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Soups and starters

This gluten free and vegetarian recipe was prepared using the Braun MultiQuick 9 Hand blender.


  • 1 medium leek, cut into 4 pieces
  • 4 scallions or young green onions, cut into 4 pieces
  • 2 small shallots, peeled
  • 2 garlic cloves, peeled
  • 4 tbsp olive oil
  • 3 sprigs fresh thyme
  • 8 oz trimmed asparagus, cut into 4 pieces each
  • 1 lb fresh or frozen peas (I tested with frozen)
  • 2 tbsp mirin
  • 2 tbsp light yellow miso paste
  • ¼ tsp salt, or to taste
  • Pinch of cayenne
  • 1 quart vegetable stock
  • Freshly ground pepper, to taste
  • Garnish: plain Greek yogurt, pea shoots and/or pink spring radishes

  1. Using the Braun MultiQuick 9 hand blender with the food processor and chopping blade attachment, add leeks and process until finely chopped. Remove and wash carefully and then dry.
  2. Add the scallion pieces, shallots and garlic to the food processor and process until finely chopped.
  3. Heat oil in a 4 quart pot over medium heat. Add leeks, scallions, shallots and garlic. Turn heat down and cook for about 8 minutes until softened and caramelized, stirring often so they do not brown.
  4. Add thyme, asparagus, peas, mirin, miso, salt and cayenne and cook, stirring often for about 2 minutes.
  5. Add the vegetable stock, bring to a boil and then simmer for about 10 minutes or until vegetables are softened and soup is hot.
  6. Turn heat off, and blend using the Braun MQ9 blending shaft attachment. Soup should be nice and smooth. Season with salt, pepper and more cayenne if desired.
  7. Return pureed soup to the heat if you want hot soup; soup also tastes delicious at room temp or chilled. Spoon soup into bowls and garnish with yogurt, pea shoots and/or radish slices. Soup can be made ahead of time and refrigerated until ready to serve.

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