Creamy Risotto with Asparagus and Peas
Fresh Start - Artisnal Cashew Cheese

Spring Green Goddess Soup

Serves 4 – 6


  • 2 tbsp olive oil
  • 1 leek, halved lengthwise and sliced
  • 6 cloves garlic, chopped
  • Small pinch of chili flakes
  • 90 g shelled frozen Edamame (3⁄4 cup)
  • 160 g green beans, cut into 1⁄2 inch pieces (1 1⁄2 cups)
  • 180 g green frozen peas (1 1⁄2 cups)
  • 1 zucchini, cut into 1⁄2 inch chunks (you don’t want them too small or
    they cook too quickly)
  • 6 cups veg stock, ideally homemade * see recipe notes below
  • 1 tbsp white miso paste
  • 1⁄2 cup dried orzo
  • 1 tbsp fresh chopped tarragon
  • 1 tbsp fresh chopped mint
  • 2 tbsp fresh chopped chives
  • 1 x 170 g container Greek Style Fauxmage
  • Squeeze of Fresh Lemon
  • S & P



1. Heat the olive oil in a large soup pot over medium heat. Add leek, season
with s & p. Cook leeks, stirring here and there, until softened. About 5

2. Add chopped garlic and a small pinch of chili flakes. Cook for a couple of
more minutes, stirring occasionally.

3. Stir in green beans. Cook for a minute or two. Season with S & P.

4. Add veg stock to the pot.

5. Mix 1 tbsp white miso paste with 1 tbsp hot water. Stir into the veg stock.  Bring everything to a boil, reduce to a gentle simmer.

6. Stir in the container of Greek Style Fauxmage until it’s melted into the

7. Add orzo, edamame and zucchini. Gently simmer until orzo is cooked
through. Add frozen peas at the end just to heat through. Veg should be
cooked but still have texture and be bright green.

8. Stir in the fresh tarragon, mint & chives.

9. Season to taste with a squeeze or two of lemon juice and S & P.

10. Ladle the soup into bowls, top with extra fresh herbs and pea shoots.


Recipe Notes:

When reheating any leftovers, you will most likely need to add a splash of stock or water to thin out the soup. Also, the vegetables won’t be as vibrant green or al dente the 2nd day, but the soup will still be delicious. No matter when I’m serving it, I like adding extra fresh herbs to garnish for the added colour and flavour. Pea shoots are a nice touch too if you can find them.

For this recipe I recommend making your own vegetable broth. I don’t use a recipe. My process is to keep a bag in my freezer for collecting random scraps of vegetables. Once it’s full, I put all of the frozen veggie scraps into a large pot, top with water and simmer for about 45 minutes. Strain, discard veg, and reserve broth for desired use. I typically add to my freezer bag scraps of onion (including the peels), celery, carrot, tomato, mushrooms, parsley, thyme, & garlic.