Asparagus and pea soup: real convenience food
A quick and comforting soup packed with asparagus and peas, perfect for the autumn season. This gluten-free, dairy-free, paleolithic, and lacto-ovo vegetarian recipe is rich in vitamins and minerals, making it a nutritious choice. Ideal for a light lunch or appetizer.
Ingredients
asparagus spears
1 bag
extra virgin olive oil
1 Tbsp
garlic
2 cloves
onion
0.5
peas
2 c
low sodium vegetable broth
1 box
Method
- Chop the garlic and onions.
- Saute the onions in the EVOO, adding the garlic after a couple of minutes; cook until the onions are translucent.
- Add the whole bag of asparagus and cover everything with the broth. Season with salt and pepper and a pinch of red pepper flakes, if using.Simmer until the asparagus is bright green and tender (if you've thawed the asparagus it will only take a couple of minutes). Turn off the heat and puree using an immersion blender.
- Add peas (the heat of the soup will quickly thaw them) and puree until smooth; add more until it reaches the thickness you like.Top with chives and a small dollop of creme fraiche or sour cream or greek yogurt.
Nutrition:
Carbs
70 g
Fat
8 g
Protein
26 g
Share recipe:
Soy ginger glazed sea scallops with stir fry vegetables
45 min
372 Calories
2 serving
Turkey pot pie with cornbread crust
45 min
482 Calories
5 serving