Pea and Asparagus Soup
Pea and Asparagus Soup is a vibrant, creamy delight that captures the essence of spring in every spoonful. This easy-to-make soup features fresh peas and tender asparagus, creating a dish that's both comforting and light. Perfect for any occasion, from casual weeknight dinners to elegant gatherings, this recipe guarantees restaurant-quality results without the fuss. Serve it warm with crusty bread for an irresistible combination that will impress your family and friends!
Equipment
- pot
Ingredients
Ingredients
- 2 cups fresh peas (or frozen, thawed)
- 1 cup asparagus, chopped
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
- 1 medium Juice of lemon
Instructions
Instructions
- In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté diced onions and minced garlic until translucent (3-4 minutes).
- Add chopped asparagus and fresh peas; cook for an additional 5 minutes until vibrant.
- Pour in vegetable broth, bring to a gentle boil, then reduce heat and simmer uncovered for 10-12 minutes.
- Blend the mixture until smooth using an immersion blender or standing blender.
- Stir in cream or coconut milk, season with salt, pepper, and lemon juice to taste.
- Serve hot topped with extra asparagus tips or pea shoots if desired.
Notes
- For added freshness, consider garnishing with herbs like mint or basil.
- To make it vegan, replace heavy cream with coconut milk.
- Store leftovers in an airtight container in the fridge for up to three days.
- To make it vegan, replace heavy cream with coconut milk.
- Store leftovers in an airtight container in the fridge for up to three days.