Description
A delightful and vibrant Asparagus and Pea Soup that’s perfect for spring. This fresh and flavorful soup is easy to make, combining the goodness of asparagus and peas with a hint of mint, cream, and lemon zest for a satisfying bowl of goodness.
Ingredients
Scale
Vegetable Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 lb asparagus, trimmed and chopped
- 1 cup frozen peas
- 3 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Additions:
- 1/4 cup fresh mint leaves
- 1/2 cup heavy cream or coconut milk
- lemon zest and crème fraîche for garnish
Instructions
- Sauté Aromatics: Heat olive oil and butter in a pot, sauté onion until translucent. Add garlic, cook briefly.
- Cook Vegetables: Add asparagus, peas, broth, salt, and pepper. Simmer until tender.
- Blend: Remove from heat, blend until smooth. Stir in optional mint and cream.
- Adjust and Serve: Adjust seasoning, serve warm with garnishes.
Notes
- This soup can be enjoyed hot or chilled.
- For a vegan version, use only olive oil and substitute coconut milk for cream.
- Try garnishing with microgreens or toasted seeds for added texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg
