Description
A vibrant and healthy asparagus and pea soup that blends fresh vegetables with zesty lemon for a light, comforting meal. Perfectly smooth and easy to prepare, this soup is a nutritious choice for spring or anytime you crave a fresh veggie boost.
Ingredients
Scale
Vegetables
- 1 lb fresh asparagus, chopped
- 2 cups green peas (fresh or frozen)
- 1 medium onion, diced
- 3 garlic cloves, minced
Liquids & Oils
- 4 cups vegetable stock
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
Seasoning
- Salt to taste
- Black pepper to taste
Instructions
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking for 4-5 minutes until they are softened and fragrant.
- Add vegetables: Stir in the chopped asparagus and green peas, cooking for 3-4 minutes until they become bright green and slightly tender.
- Simmer: Pour in the vegetable stock, bring the mixture up to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes until all the vegetables are tender.
- Blend soup: Use an immersion blender or transfer the soup to a countertop blender and blend until smooth and creamy.
- Season and warm: Return the blended soup to low heat, then stir in the lemon juice, salt, and pepper to taste. Warm through without boiling.
- Serve: Ladle the soup into bowls and garnish with a drizzle of olive oil or crispy croutons for added texture.
Notes
- Use fresh peas if available for the best flavor, but frozen peas work well too.
- Adjust the lemon juice according to your taste preference for acidity.
- For a creamier texture, you can add a splash of cream or coconut milk before serving.
- This soup can be served hot or chilled as a refreshing cold soup in warmer months.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
