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Spring Potato and Asparagus Stew

A rustic, light, and comforting vegan stew featuring baby potatoes, fresh asparagus, and spring peas in a delicate, herb-infused broth.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course, Soup
Cuisine: American, Farm-to-Table, Rustic
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 lb baby yellow potatoes halved
  • 4 cups low-sodium vegetable broth
Spring Vegetables & Herbs
  • 0.5 lb fresh asparagus woody ends trimmed, cut into 2-inch pieces
  • 1 cup green peas fresh or frozen
  • 2 cups chopped seasonal greens spinach, baby kale, or chard
  • 0.25 cup fresh parsley roughly chopped
  • 2 tbsp fresh mint leaves roughly chopped
  • 1 tbsp lemon juice freshly squeezed
  • to taste sea salt and black pepper

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the halved baby potatoes to the pot, then pour in the vegetable broth. Season with salt and pepper.
  4. Bring the broth to a gentle boil, then reduce heat to low, cover, and simmer for 12-15 minutes until potatoes are fork-tender.
  5. Remove the lid and add the asparagus pieces and green peas. Simmer uncovered for 3-4 minutes until asparagus is tender but still bright green.
  6. Turn off the heat. Stir in the chopped greens, fresh parsley, fresh mint, and lemon juice. The residual heat will wilt the greens perfectly.
  7. Taste and adjust seasoning if necessary. Ladle into warm bowls, drizzle with extra virgin olive oil, and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Serve with crusty sourdough bread for dipping.