Asparagus Pea Soup
on Mar 19, 2018, Updated Jun 16, 2021
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Packed with vegetables, this simple vegan asparagus pea soup turns out the most magical shade of green practically shouting, Hello, Spring!
I overheard someone say she’d already packed up and stashed away all her winter gear.
Surprisingly, that was over a month ago!
At the time I couldn’t decide whether she was crazy optimistic or just plain crazy, but maybe she was right.
Throwing a little positivity in the air is no guarantee magic will happen, but also it can’t hurt.
Don’t you have to manifest something for it to happen?
So that’s kind of how I would sum up this asparagus pea soup.
Yes, it uses spring ingredients, but the soup served hot to keep you warm in these last lingering chilly days.
It acknowledges the current season, but looks to warmer days ahead.
This soup calls out to blossoming flowers and all the other delightful signs of what’s next.
I like to think of it as the best of both seasons.
How To Make Asparagus Pea Soup
I love a nutritious veggie puree soup, and this one is very easy to whip up.
First, I preheat the oven to 400 degrees F and toss a pound of asparagus on a sheet pan with olive oil, salt and pepper.
The asparagus finishes roasting in 15 minutes. You know it’s ready when it turns bright green and tender.
After that I sauté onions letting them soften, and then stir in garlic, spinach, peas and vegetable broth in a large saucepan.
I bring that mixture to a simmer. Then I lower the heat to simmer for just about 5 minutes.
At that point I carefully transfer what’s in the pot to the blender with the asparagus and puree everything.
Depending on the strength of your blender, you likely will need to do this in batches.
You can then pour the soup back into the pot to warm it up.
Finally before serving, I top each bowl with a few asparagus pieces and sliced scallions.
The soup turns out an intense shade of green that practically screams healthy eating and getting your daily amount (or more) of vegetables.
Asparagus Pea Soup
- 1 pound asparagus trimmed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1 small white onion roughly chopped
- 1 garlic clove minced
- 1 generous handful baby spinach
- 1-1/2 cups fresh or frozen peas
- 2 cups vegetable stock
- 1 scallion thinly sliced
- Preheat the oven to 400 degrees F. Toss the asparagus with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast for 15 minutes until bright green and tender. Slice the asparagus into 1-1/2 inch long pieces save some to garnish the bowls of soup.
- Heat the remaining olive oil in large saucepan over medium high heat. Sauté the onions until they start to soften, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the spinach followed by the peas and vegetable stock. Bring to a boil and simmer for 5 minutes until the peas are tender.
- Carefully transfer the soup and asparagus to a blender and puree in batches. Return to the saucepan to reheat. Season to taste with salt and pepper.
- Divide the soup into bowls and top with asparagus and scallions.
Nutrition information is automatically calculated, so should only be used as an approximation.