Enjoy spring produce with this vegan asparagus soup, featuring fresh peas, leeks, and shallots. This veggie forward soup is ready in 30 minutes.
Just because the weather is getting warmer doesn't mean you have to give up soup. Spring produce like asparagus and English peas make a delicious and nutrient-dense soup.
These veggies cook quickly, so the soup requires minimal cooking time. Great for a busy weeknight when you just want to get some veggies in.
Step 1. In a large pot, heat the leeks, shallots, garlic, salt, and pepper over medium heat. Cook 5 minutes. Use a splash of vegetable broth to prevent sticking.
Step 2. Add the asparagus, peas, vegetable broth, and non-dairy milk. Bring to a boil and let cook for 5 minutes, until the asparagus is tender.
Step 3. Transfer to a blender and blend until smooth. You may need to do this in two batches.
Step 4. Serve immediately with a garnish of fresh peas or chopped parsley.
A good blender or immersion blender is ideal for this recipe. You can also use a food processor to puree the soup.
I call for non-dairy milk in this recipe but if you want an even richer soup, feel free to use a store-bought cream, coconut cream, or homemade cashew cream instead
Thank you God for this spring recipe. Thank you for seasonal produce that nourishes our bodies. Amen.
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Enjoy spring produce with this vegan asparagus soup, featuring fresh peas, leeks, and shallots. This veggie forward soup is ready in 30 minutes.
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