Sweet Green Pea and Asparagus Soup

Sweet Green Pea and Asparagus Soup
It’s spring time! Time to enjoy all the green, healthy vegetables so prevalent during the season. This soup is delicious, nutritious and beautiful (if you like the color green!).Soups are easy to make and I love that you can easily double or triple the recipe and freeze some for a quick future meal. This soup is delicious warm, but can be served cold or at room temperature if it’s warm outside. Asparagus is a good source of fiber and is a natural diuretic. It is full of vitamin K1, vitamin E, C and A plus healthy antioxidants and rich in anti-inflammatory properties. Peas too are rich in vitamins, minerals and fiber, making this soup a powerhouse of nutrition. You can serve this soup with a healthy salad and a side of beans or legumes to get a nice protein content. Also consider adding some fat with avocado, making it a “green sweep”! Let me know how you enjoy this soup and any variations you enjoy.This soup is modified elimination diet friendly so if you’re a new patient this one is a good one to try.
Enjoy!
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Servings 4

Ingredients
  

  • 2 Tbsp organic avocado oil
  • 1 medium organic yellow onion chopped
  • 16 ounces organic asparagus ~3 cups trimmed into 1” pieces
  • 2-3 cloves of garlic minced
  • 1 ½ teaspoons pink Himalayan sea salt plus more to taste
  • 1 teaspoon fresh cracked black pepper plus more to taste
  • 5 cups organic vegetable stock
  • 16 ounces organic frozen sweet green peas defrosted (~1.5-2 cups)
  • ¼ cup fresh tarragon chopped
  • 2 tablespoons organic lemon juice optional

Instructions
 

  • In a medium-sized pot, heat the avocado oil over medium heat. Add chopped yellow onion and cook for 3-4 minutes until translucent.
  • Add trimmed asparagus, minced garlic, sea salt, and black pepper. Cook for another 3-4 minutes.
  • Add vegetable stock and bring to gentle boil. Once boiling, reduce heat to a simmer and cook uncovered for 15 minutes.
  • Add sweet green peas and tarragon, simmer for another 2-3 minutes.
  • Remove from heat and cool for 5 minutes.
  • Use an emersion blender, or transfer contents of pot to a blender with a secure lid. Blend until soup is completely pureed and smooth. (Pureeing in batches may be helpful if you are using a smaller sized blender)
  • Return to pot and add lemon juice if using. Stir to combine and adjust sea salt and black pepper to taste.
  • Serve warm.

Garnish options:

  • Fresh tarragon, sautéed asparagus spears and vegan parmesan (try Parma Alternative Vegan Parmesan Cheese – made with nutritional yeasts, nuts, and seeds, AND is compliant with the Elimination Diet).
Tried this recipe?Let us know how it was!

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