A healthy, clean and fresh asparagus soup, perfect for the cooler days of spring! A great dish if you’re looking for a light dinner or lunch.
- Prep Time: 10m
- Cook Time: 15m
- Total Time: 25m
- Serves: 2 people
- Yield: 2-4 portions
- 350 grams green Asparagus
- 500 grams fresh Peas (unshelled), makes about 230-250g (alternatively use 250g frozen peas)
- 1 small white onion (about 120g)
- 2 garlic cloves
- 2 tablespoons extra-virgin olive oil
- 1 big hand fresh spinach (roughly 2 cups)
- 2 -3 sprigs fresh mint, leaves picked
- juice of 1/2 lemon
- kosher salt & black pepper for seasoning
- Wash the asparagus and break-off their woody ends (see tips for help). Place them in a small pot. Break the peas out of their shells and place the washed shells in the pot together with 750g water. Cover the pot with a lid and bring to a boil to make your own veggie stock.
- Meanwhile cut the asparagus in 2cm pieces and set aside. Peel and cut the onion and garlic in small cubes.
- Heat up the olive oil in a medium stock pot and add the onions. Sauté for 3-4 minutes at medium heat until they're translucent. Add garlic and sauté for another minute. Add asparagus and stir through. Top with the veggie stock that you've been making in the separate pot. Season with some salt and let cook on medium-low for 5 minutes.
- Add the peas and cook for another 2 minutes. Meanwhile wash the spinach and mint and add both to the soup. Stir through.
- Transfer the soup to a blender (making sure your blender can handle hot liquids), add the lemon juice and blend for 60-90 seconds. Or blend with a handheld mixer. Season with salt and pepper and add more garlic and/or mint if you like. Garnish with more asparagus, fresh mint, lemon zest and/or olive oil.