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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I’ve already talked enough about the weather this past week, so I’m not going to continue today. Like, we know, Alex. It’s spring and things are beautiful and you are making soup to celebrate. Gah. Please, I don’t want to be that person that only talks about what is happening with the weather. Or that person who only talks about babies. I fear I’ve already become that person as 99% of the conversations with my husband lately are about what’s growing in my belly.
Well, not today. Let’s chat soup!
Doesn’t this soup color make you so happy? It’s the perfect chartreuse / green and I’m all about it on my table. I love food that makes you smile when you look at it, and that’s definitely what’s going on here.
Plus, asparagus, peas, fennel. Yum. I might have gone a little crazy with the produce drawer, but I promise that you are rewarded with a flavorful, super creamy soup as a reward. I love serving a simple soup like this with crusty bread for an informal dinner party, or as a first course. Perhaps Easter, Passover, made it through the day without commenting on the temperature? Anything that calls for a celebration seems like a good enough reason to me.
We all know how I feel about textures. While I love a good creamy soup, that can’t be all there is. I need crunch, I need something to bite down on as I’m eating. If I don’t have that, all I can think of is baby food.
That’s why I loaded this one up with the garnishes. A drizzle of olive oil is a must. DO it! If you haven’t drizzled your food with good quality olive oil before, now is most definitely the time to start. It’s so luscious and fancy. Then, a generous sprinkle of fresh herbs, perhaps some crusty croutons if you prefer your bread in rather than dipped. And of course, freshly ground black pepper, another must that I’m not willing to compromise on.
Hope you love this one as much as we did. I almost licked the pot clean after scooping out the last bowl. Which, is as good of a sign as any that this is a keeper.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
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Pea and Asparagus Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: soup, appetizer, side dish
- Cuisine: American
Description
Pea and Asparagus Soup! This dairy-free, vegetable soup is perfect for Spring or Easter. Gluten-Free and Vegan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: soup, appetizer, side dish
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: soup, appetizer, side dish
- Cuisine: American
Scale
Ingredients
- 2 tablespoons canola or olive oil
- 3 garlic cloves, minced
- 1/4 cup leek, thinly sliced
- 1/2 fennel bulb, sliced
- 4 cups vegetable broth
- 3 cups water
- 1 bunch asparagus
- 1 lb. green peas, thawed if using frozen
- 1/2 bunch fresh parsley, plus more for garnish
- good quality extra-virgin olive oil, for drizzling
Instructions
- In a medium sized pot, heat oil. Once shimmering and hot, add minced garlic, leeks, and fennel. Cook until fragrant and translucent on medium-low heat.
- Add vegetable broth and water, bring to a boil.
- Once boiling, add asparagus and cook until soft and tender. Add peas and cook for an additional 5 minutes.
- Turn off heat and add parsley.
- Transfer to blender. Puree on high speed until smooth.
- Return to pot and keep on low heat until ready to serve.
- Finish with olive oil, course black pepper, and chopped parsley.
did you make this?
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(11 comments) leave a comment
Thanks for sharing! Does it keep long?
This looks so delicious! I wouldn’t have thought to put those veggies together, but they are both sweet and the asparagus makes it heartier!
Looking forward to making this! How many servings does it yield?
★★★★★
Hi Elizabeth! Just updated the recipe- will serve 4 well, six as an appetizer/side.
This soup looks SO fresh and flavorful! It screams, HELLOOOOO SPRING! Can’t wait to make this one 🙂
Any herb substitute recommendations for parsley, for someone who is not a fan of parsley (me)? Thanks!
Hi Rachel, I think leaving it out might be OK- or perhaps a bit of tarragon or mint? Since those two herbs are a little more potent than parsley, I’d recommend starting with a pinch or two and working up from there. Enjoy!
Stunning soup! Can’t wait to give this a try!
Spring in a bowl! I love it! 🙂
Oh my goodness! This looks wonderful! I love the use of fennel and leeks as well– such a seasonal treat!
what beautiful photos! Tis the week for asparagus soups! yum!