Asparagus and Sweet Pea Soup
Vibrant & Creamy: Asparagus and Sweet Pea Soup – A Springtime Delight!
As the days get longer and the weather warms up, our cravings shift towards lighter, brighter flavors. And what’s more spring-like than fresh asparagus and sweet peas? This Asparagus and Sweet Pea Soup is a celebration of those seasonal ingredients, offering a creamy, comforting, and surprisingly easy-to-make dish that’s perfect for lunch, a light dinner, or even a sophisticated appetizer.
This isn’t your average soup. We’ve crafted a vegetarian masterpiece that’s packed with flavor, thanks to a clever combination of ingredients. Forget heavy cream – we achieve a luxuriously smooth texture through careful blending and the natural creaminess of the potatoes. The addition of nutritional yeast adds a subtle cheesy note, while soy sauce provides a depth of umami that will have your taste buds singing.
Why You’ll Love This Soup:
- Seasonal & Fresh: Highlights the best of spring produce.
- Creamy & Comforting: A velvety smooth texture that feels like a warm hug.
- Easy to Make: Ready in under an hour, perfect for busy weeknights.
- Vegetarian & Flavorful: Packed with nutrients and deliciousness.
- Versatile: Enjoy it as a starter, a light meal, or a side dish.
Tips for the Perfect Soup:
- Fresh vs. Frozen: While fresh asparagus and peas are ideal, frozen work beautifully, especially when out of season. Just make sure to thaw them slightly before adding to the soup.
- Immersion Blender vs. Regular Blender: An immersion blender makes quick work of blending the soup directly in the pot. If using a regular blender, work in batches and be careful when blending hot liquids.
- Adjust the Seasoning: Don’t be afraid to taste and adjust the salt and pepper to your liking. A squeeze of lemon juice can also brighten up the flavors.
- Garnish with Flair: Elevate your soup with a sprinkle of fresh herbs, a swirl of olive oil, or a dollop of vegan sour cream.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I use different vegetables?
A: Absolutely! Feel free to experiment with other spring vegetables like spinach, leeks, or zucchini.
Q: What are some good toppings for this soup?
A: We love a sprinkle of fresh parsley, a drizzle of olive oil, a dollop of vegan sour cream, or a few toasted croutons.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2 months.
Get ready to enjoy a bowl of sunshine with this delightful Asparagus and Sweet Pea Soup! It’s a recipe that’s sure to become a springtime staple in your kitchen.
Asparagus and Sweet Pea Soup
Ingredients
- 3 tbsp olive oil
- 2 large Vidalia onions, sliced
- 4 large garlic cloves, cut in half
- 3 cups chopped celery (about 1 large bunch)
- 3 cups frozen peas
- 2 lbs fresh or frozen asparagus, trimmed and chopped
- 2 large russet potatoes, diced
- 32 oz Imagine no chicken broth
- 4-5 ½ cups hot water
- ¼ cup nutritional yeast
- 3 tbsp soy sauce
- 3 tbsp kosher salt, divided
- 1 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and celery and cook for another 3 minutes.
- Add asparagus, potatoes, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Carefully blend the soup using an immersion blender or in batches in a regular blender until smooth.
- Stir in nutritional yeast, soy sauce, and salt. Season with pepper to taste.
- Serve hot, garnished with your favorite toppings.
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