Description
Make a rich, smooth soup using fresh asparagus and sweet peas, finished with bright lemon and mint flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cups fresh or frozen peas
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 lemon
- 2 tablespoons fresh mint leaves, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add asparagus pieces and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the asparagus is tender, about 8 to 10 minutes.
- Add the peas and cook for an additional 3 minutes until they are bright green and heated through.
- Remove the pot from the heat. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
- Return the pureed soup to the pot over low heat. Stir in the heavy cream, salt, and pepper. Heat gently, but do not boil.
- Stir in the lemon zest and chopped mint just before serving. Taste and adjust seasoning if needed.
Notes
- For a dairy-free version, substitute the heavy cream with 1 cup of full-fat canned coconut milk or soaked and blended cashews.
- If you prefer a thicker soup, reduce the amount of vegetable broth slightly.
- Garnish individual bowls with a drizzle of olive oil or a few croutons.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 4
- Protein: 7
- Cholesterol: 75