Description
This Asparagus and Pea Soup recipe is a delightful fusion of spring vegetables in a creamy, comforting soup. Perfect for a light lunch or a starter for dinner, this soup is easy to make and bursting with fresh flavors.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 cup frozen peas
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/2 cup heavy cream or coconut milk
- juice of 1/2 lemon
- fresh parsley or chives for garnish
Instructions
- Heat olive oil: In a large pot, heat olive oil over medium heat.
- Sauté onion and garlic: Add chopped onion and sauté for 5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add vegetables and broth: Add the trimmed asparagus, peas, vegetable broth, salt, pepper, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 10–12 minutes until asparagus is tender.
- Blend the soup: Remove the pot from heat and carefully blend the soup using an immersion blender or in batches in a countertop blender until smooth.
- Finish the soup: Stir in the heavy cream and lemon juice. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with parsley or chives before serving.
Notes
- For a vegan version, use coconut milk instead of cream.
- This soup pairs well with crusty bread or a grilled cheese sandwich.
- To retain vibrant green color, avoid overcooking the vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American-European
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 20 mg
