Asparagus and Peas Soup
Who loves a warm bowl of soup on cold evenings? I Do! I mean, who doesn’t? A comforting soup that is vegan, healthy and gets done in 30 minutes, I say, bring it on! It is rich and creamy by using almond milk which brings out the nuttiness and creaminess of asparagus and peas. This recipe uses few basic ingredients but has a depth of flavor from garlic and onions/shallots. You cannot say No to this bowl of green goodness!
Look at that! I wanted to keep the background simple and highlight the vibrant green color, Its gorgeous! This soup has minimal ingredients and can be modified as per your taste.
But why asparagus in the soup?
Growing up in India, I have never seen asparagus in my life. After coming to US, my experiments with food turned out disastrous sometimes. Potato Asparagus stir fry was one such example. Yeesh! Due to the fibrous nature of asparagus, my kids just wont eat it. This soup blends the asparagus with peas, so my kids think its pea soup and they love peas, smart mom here 😉. One more recipe my whole family likes, is asparagus Paruppu Usili, which is crunchy crushed lentils and asparagus fry and its delicious, recipe is coming soon.
What ingredients are used in Peas and Asparagus Soup?
As I said, this recipe uses few ingredients and all of them can be modified as per your taste.
- Peas and Asparagus: If you want to make only peas soup, you can skip the asparagus and make a delicious pea soup.
- Almond milk: You can use shelf stable variety of almond milk or use a refrigerated variety from grocery store or even better, make your own.
- Onions: Onions or Shallots add the perfect kick to this mild soup. You can use dried onion or onion powder if you don’t want to use onion in your recipe.
- Garlic: Garlic is the most important ingredient, in my opinion. This whole soup depends on that garlicky taste. DO NOT AVOID IT.
- Water/Vegetable broth: I am using water to this soup to get the right consistency and keep it mild but You can use vegetable broth in place of water. Use about 1 cup vegetable broth when you add almond milk to the peas.
- Lemon juice: Lemon juice brings a spring kind of brightness to the soup, you can avoid it if you are looking for a creamy soup.
- You can serve this soup with some croutons if you eat gluten/bread and top it with parmesan cheese if you eat diary.
- You can also use regular milk in place of almond milk if you eat diary.
Asparagus and Peas Soup
Healthy, easy and vibrantly green peas and asparagus soup.
Ingredients
- 2 tablespoons Olive oil
- 1/2 onion or 1 shallot chopped
- 1 cup green peas fresh or frozen
- 1 bunch of asparagus trimmed
- 5-6 cloves of garlic minced
- 2 cups almond milk
- Salt to taste
- 1 teaspoon crushed pepper
- 1 teaspoon crushed red pepper/chili flakes
- Juice of half lemon
Instructions
- Trim the asparagus, place them on a lined baking sheet and add a drizzle of olive oil, salt and pepper.
- Roast them in the oven for 15 min @ 400° F.
- In the meantime, in a large pot, add olive oil and sauté the onions or shallot and garlic until they are transparent.
- Add 1 cup of peas and sauté until they are bright green, about 2 minutes.
- Add salt, pepper, almond milk and let the milk heat up on medium heat for about 5 minutes.
- Turn off the heat and let the peas and milk sit together until the asparagus gets ready.
- Transfer the peas, milk and the roasted asparagus to a blender and blend till its smooth.
- Pour the blended soup back to the bowl , add 1 cup of water and heat on medium heat until its simmering. Add red chili flakes and Adjust the salt and pepper.
- Turn off the heat and add lemon juice and stir it in. Serve it hot with a side of your choice.
Notes
- You can use shelf stable variety of almond milk like linked in the ingredients list above or use a refrigerated variety from grocery store or even better, make your own.
- You can use dried onion or onion powder if you don't want to use onion in your recipe.
- You can use vegetable broth in place of water. Use about 1 cup vegetable broth when you add almond milk to the peas.
- Lemon juice is optional, but I think it will brighten your soup.
- You can serve this soup with some croutons if you eat gluten/bread and top it with parmesan cheese if you eat diary.
- You can also use regular milk in place of almond milk if you eat diary.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 199mgCarbohydrates: 25gFiber: 5gSugar: 15gProtein: 4g
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