Overhead of asparagus soup with asparagus and peas

Asparagus & Pea Spring Soup

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4-6 1x
  • Category: Soups
  • Method: Stovetop


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



  • 2 tbsp coconut or olive oil
  • 1 1/2 cup chopped leeks
  • 1/2 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
  • 3/4 tsp pepper
  • 2 tbsp chives
  • 1 1/2 tsp dill
  • 1 1/2 cups leafy kale
  • 1 cup cashew milk (or other nondairy alternative)


  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!


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