Everything about this soup screams “healthy” and we’re not mad at it!
We are loving this clean+green+yummy recipe from by CHLOE. Chef Contributor, Lauren Kretzer. Let’s dive further into the reasons why we love it so…
Asparagus is an excellent source of vitamins and minerals, and green peas add natural sweetness AND a protein boost! Talk about a superfood soup. Plus, asparagus is very much in season so now is THE TIME, PEOPLE!
This Asparagus Pea Soup can be warmed up for those rainy late spring nights, or it can be served at room temperature when the sun is blazing in July and you can’t even bear to even look at your oven. Whenever you want to eat it, it’s going to be absolutely DELISH!
Chop the yellow onion and mince the garlic ahead of time.
Next, trim and chop asparagus into 1” pieces, which yields about 3 cups.
In a medium sized dutch oven or pot, heat extra virgin olive oil over medium heat. Add yellow onion and cook 3-4 minutes, or until translucent.
Add chopped asparagus, garlic, sea salt and freshly cracked black pepper into pot. Cook an additional 3-4 minutes.
Add vegetable stock to pot and bring to a boil. Immediately reduce heat and let soup simmer, uncovered, for 15 minutes.
Add frozen green peas and parsley and let simmer an additional 2-3 minutes. Remove from heat and let cool for 5 minutes.
Transfer soup to a blender and secure lid. Blend on high until soup is completely pureed and smooth. Depending on the size of your blender, this may have to be done in 2 batches.
Return soup to pot and add lemon juice. Stir to combine and add additional sea salt and freshly cracked black pepper to taste, if necessary.
NOTES + SERVING TIPS
Serve warm or at room temperature.
Additional Toppings: Asparagus spears, vegan croutons + nutritional yeast (or vegan parmesan cheese).
Storage Note: Soup will keep in an airtight container in the refrigerator for up to 5 days. Soup can be frozen in an airtight container for up to 2 months.