Pea and Asparagus Soup
Pea and Asparagus Soup! This dairy-free, vegetable soup is perfect for Spring or Easter. Gluten-Free and Vegan.
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- ¼ cup leek, thinly sliced
- ½ fennel bulb, thinly sliced
- 1/2 teaspoon salt
- 4 cups vegetable broth
- 1 cup water
- 1 bunch asparagus, (about 1 pound)
- 1 lb. green peas, thawed if using frozen
- ½ cup chopped fresh parsley, plus more for garnish
- 1 teaspoon fresh lemon juice
- good quality extra-virgin olive oil, for drizzling
Instructions
- In a medium sized pot, heat the oil. Once shimmering and hot, add minced garlic, leeks, salt and fennel. Cook until fragrant and translucent on medium-low heat, about 8 minutes, stirring often.
- Add vegetable broth and water, then 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 and lemon juice.
- Transfer to blender. Puree on high speed until smooth.
- Return to pot and keep on low heat until ready to serve. If the soup becomes too thick, then thin with more vegetable broth or water for desired texture.
- Finish with olive oil, course black pepper, and chopped parsley.
Nutrition
Serving: 1servingCalories: 206kcalCarbohydrates: 28gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 978mgPotassium: 686mgFiber: 10gSugar: 12gVitamin A: 2982IUVitamin C: 67mgCalcium: 93mgIron: 5mg