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Asparagus & Sweet Pea Soup

Course Soup
Servings 4 servings
Author Marisa Moore, RDN

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ medium sweet onion diced
  • 2 cloves garlic crushed
  • 1 pound fresh asparagus stalks chopped small
  • 2 cups green peas
  • 4 cups unsalted vegetable stock or broth
  • ¼ teaspoon kosher salt*
  • ⅛ teaspoon cracked black pepper
  • 2 tablespoons fresh thyme removed from the stem
  • 2 tablespoons fresh lemon juice

Instructions

  • Sauté the onion in olive oil over medium-high heat, about 3-4 minutes or until the onions are translucent. Add garlic cloves and cook 1 minute more taking care not to burn the garlic.
  • Add the asparagus, peas, vegetable broth, salt and pepper to a stock pot. Cover and allow the soup to cook over medium heat for 3-5 minutes or just until the asparagus is fork tender.
  • Remove the soup from the heat. Add the fresh thyme and lemon juice. Using an immersion blender on the highest speed, puree the soup until smooth.
  • Serve warm.
  • * Adjust to taste based on your vegetable stock.