Asparagus and pea soup is a vibrant green soup made using a blend of fresh and frozen ingredients with an added twist of fresh lemon. We love soups and our families (thankfully) enjoy allot of them. Frozen peas are a great addition to soups.
Prep time – 10 minutes
Cooking time – 15 minutes
Serves – 4
1 tbsp. rapeseed oil
1 medium onion, roughly chopped
3 spring onions, chopped
1 bay leaf
2 sticks of celery, chopped
2 bulbs of garlic, crushed and sliced
Juice of ½ lemon juice
375g asparagus, roughly chopped
300g frozen peas
400ml vegetable stock
400ml almond or coconut milk
Pinch of salt
Few twists of black pepper
In a large pan pour in the rapeseed oil and gently heat, then add the sliced onions, celery and garlic, stir and soften for 5 minutes. Add the peas and the spring onions.
Take the asparagus, snap off the dry ends and discard, keep the fresh ends and tips, roughly chop and add to the pan. Stir and leave to sauté for a few minutes.
Meanwhile prepare the stock with boiling water and pour into the pan, add the bay leaf, lemon juice and almond or coconut milk. Stir together and season with salt and pepper to taste. Leave to gently simmer for 6 to 10 minutes.
Before serving the asparagus and pea soup remove the bay leaf and blend with a hand held blender until smooth. Serve immediately.
When it comes to soup making we always try to make larger portions so we can freeze some for a later date.