Asparagus and green pea soup
24 Nov 2020
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
This vegan asparagus and green pea soup is delicate, healthy and very easy to make. It’s ideal as a starter in a festive menu or at a dinner party. Serve it with crostini or scones.
Ingredients
- 2 Tbsp olive oil
- 1 leek, thinly sliced
- 3 garlic cloves, minced
- 500 ml vegetable stock
- 1 bunch asparagus
- 1.5 cups green peas, thawed if using frozen
- 1 handful fresh parsley leaves
- Chopped parsley to garnish
Instructions
- Heat the oil in a saucepan, then add the leeks. Gently sauté until soft then add the garlic and cook for a minute.
- Add the stock and bring to a boil.
- Once boiling, add the asparagus and cook for a couple of minutes. Add the peas and cook for another 5 minutes. Turn off the heat and add the parsley.
- Using a hand-held blender purée it until you get a smooth, silky soup. Add more stock if it’s too thick. Reheat if necessary.
- Serve with chopped parsley scattered on top.
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Categories
- Meal Type: - Dinner - Lunch - Soup - Starter
- Cuisines: - Italian
- Occasions: - Anniversaries - Christmas - Dinner Party - Easter - Mothers Day - Sunday Lunch - Valentine's Day
- Ingredients: - Greens & Salads
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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