Recipes, Salty

Pea asparagus puree soup

pea asparagus puree soup


Spring brings plenty of abundance, and one of them is the amazing asparagus. We admire this wonderful fruit in the form of green puree soup, where the fresh nuttiness of asparagus and the sweetness of peas dance hand in hand. Nice! And what a fascinating scenery that bowl of invigorating greens creates, isn’t it?

Quantity: for approx. 4 persons
Time: approx. 30 min
Difficulty: medium

  • 450 g asparagus (final weight)
  • 450 g (thawed) peas
  • 150 g leek
  • 1 litre healing broth
  • at room temperature
  • 4 garlic cloves
  • Juice of 1 small lemon
  • 130 ml non-dairy milk or coconut cream
  • Salt and pepper to taste

How to make pea-asparagus puree soup?

Heat the chopped leek and garlic in some water at the bottom of the pot for a few minutes. Then add the chopped asparagus (NB: if the ends of the asparagus are stiff, snap them off, but the final weight must be 450g) and heat for another 5 minutes. Add the warm broth, non-dairy milk and peas and cook for about 8-10 minutes until the asparagus is soft. Add lemon juice, salt and pepper and whiz evenly with a hand blender into a silky puree. If you use a blender, let the soup cool a little first. If desired, add coconut cream or cashew sauce when serving.

Serve and enjoy!

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