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🍽️ Hearty Vegetable Soup with Scallops

270 kcal · 30 min · 4 servings

Ingredients

• 200 g dried, white beans
• 200 g fresh broad beans
• 150 g snow peas
• 1 stalk lemongrass (only the white and light green parts)
• 500 g green asparagus
• 500 g white asparagus
• 3 untreated limes
• 1 l vegetable broth
• salt
• lemon pepper
• 8 scallops (kitchen-ready, removed)
• 2 tbsp vegetable oil
• 2 stalks cilantro
• 2 stalks lemon thyme

Instructions

1. 1. Place the white beans in a bowl and cover them completely with water. Let them soak overnight.
2. 2. Drain the soaking water. Rinse the beans and place them in a pot.
3. 3. Cover the beans with fresh water again and bring to a boil.
4. 4. Simmer the beans on low heat for about 45 minutes until tender.
5. 5. Rinse the broad beans and the snow peas under running water.
6. 6. Cut the snow peas diagonally in half.
7. 7. Add the broad beans and the halved snow peas to the pot with the white beans.
8. 8. Cook the vegetables along with the white beans for the last 3 to 4 minutes.
9. 9. Drain everything together and rinse briefly with cold water to stop the cooking process.
10. 10. Let the vegetables drain well.
11. 11. Peel the bottom third of the green asparagus.
12. 12. Peel the white asparagus completely.
13. 13. Halve all asparagus spears lengthwise.
14. 14. Cut the asparagus diagonally into 3 to 4 cm long pieces.
15. 15. Squeeze the juice of one lime.
16. 16. Halve the remaining limes.
17. 17. Add the lime juice, lime halves, lemongrass, and broth to a pot.
18. 18. Bring the mixture to a boil.
19. 19. Season the soup with salt and pepper.
20. 20. Add the white asparagus to the soup.
21. 21. Cook the white asparagus on low heat for about 10 minutes.
22. 22. Add the green asparagus to the soup.
23. 23. Cook the green asparagus for another 5 minutes.
24. 24. Rinse the scallops under cold water.
25. 25. Pat the scallops dry with a kitchen towel.
26. 26. Season the scallops with salt and pepper.
27. 27. Heat oil in a frying pan.
28. 28. Fry the scallops on both sides for 2 to 3 minutes until golden brown.
29. 29. Add the drained bean and snow pea mixture to the soup.
30. 30. Heat the vegetables in the soup.
31. 31. Taste the soup and adjust seasoning if needed.
32. 32. Place the fried scallops into the soup bowls.
33. 33. Pour the hot soup over the scallops.
34. 34. Sprinkle the soup with fresh herb leaves picked from the stems.
35. 35. Serve the soup immediately.

Nutrition per serving

• kcal: 270
• Protein: 23 g · Fett/Fat: 8 g · Carbs: 25 g