Asparagus & Pea Spring Soup

It's (unfortunately) still soup season, but despite the chilly temps, we've thankfully moved on to spring vegetables! We loaded this creamy green soup with fresh spring veggies - peas, asparagus, potatoes, leeks, chives, etc. 

Pureed vegetable soups are one of our favorite family meals. Silky and satisfying, they're one of those meals that you can make totally vegan without any protests. We often use full-fat coconut milk, but this recipe uses cashew milk instead as the potatoes add a nice richness. The result is light and refreshing, yet satisfying! This Asparagus Pea Soup is delicious and filling with toasted bread for dipping. 

Let's quickly talk toppings - I can't eat pureed soups without some kind of crunchy or other interesting textural element. (The same goes for smoothie bowls!) It's just more satisfying. We topped these bowls with roasted asparagus, cashew cream drizzle, microgreens and freeze-dried peas, which we found at our Whole Foods.

Asparagus & Pea Spring Soup

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• Author: Lexi
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: Serves 4-6 1x
• Diet: Vegan

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Description

After a long, cold winter, this light pea & asparagus soup is exactly what we need!

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Ingredients

Scale 1x2x3x

• 2 tbsp coconut or olive oil
• 1 ½ cup chopped leeks
• ½ cup sliced fennel
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup fresh peas
• 2 cups asparagus, chopped
• 4 tsp freshly squeezed lemon juice
• 2 cups peeled and diced russet potatoes
• 2 tsp salt
• ¾ tsp pepper
• 2 tbsp chives
• 1 ½ tsp dill
• 1 ½ cups leafy kale
• 1 cup cashew milk (or other nondairy alternative)

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Instructions

1. Cut leeks in half, remove outer leaves and wash well. Roughly chop.
2. In a large stock pot over medium high heat, add leeks, fennel and garlic to coconut oil. Cook for 5-7 minutes, or until softened.
3. Add in broth, potatoes, salt, and pepper. Bring to a boil, then cover, and let simmer for 20 min.
4. Add in peas and asparagus and let simmer for additional 10 minutes.
5. Lastly, add in chopped chives, lemon juice, kale, and cashew milk.
6. Using either an immersion blender or regular blender that can handle hot food, blend together until smooth. Top with additional asparagus, a drizzle of cashew or coconut cream, microgreens and freeze dried peas for some crunch!

Notes

To clean leeks well, slice in half lengthwise and submerge in a bowl filled with warm water to remove dirt. Rinse well.

• Category: Soups
• Method: Stovetop