A Late Spring Classic: Pea and Asparagus Soup, GF & Vegan

Alexandra, from one working mother to another, thank you! This delicious (and simple, and healthy) classic pea and asparagus soup is so satisfying yet light enough for Spring. Moonlighting with her blog, Delish Knowledge, Alexandra a registered dietitian and plant based chef, has truly perfected her easy spring inspired veggie packed soup. Totally rewarding us with a flavorful, super creamy soup — we love serving a simple soup like this with crusty bread for an informal dinner party, or as a first course. Enjoy!

---

pea and asparagus soup

This dairy-free, vegetable soup is perfect for Spring! Gluten-Free and Vegan

delish knowledge, image via

YIELD: 4 servings

PREP TIME: 10 mins

COOK TIME: 20 mins

TOTAL TIME: 30 mins

INGREDIENTS

• 2 tablespoons canola or olive oil

• 3 garlic cloves, minced

• 1/4 cup leek, thinly sliced

• 1/2 fennel bulb, sliced

• 4 cups vegetable broth

• 3 cups water

• 1 bunch asparagus

• 1 lb. green peas, thawed if using frozen

• 1/2 bunch fresh parsley, plus more for garnish

• good quality extra-virgin olive oil, for drizzling

INSTRUCTIONS

1. In a medium sized pot, heat oil. Once shimmering and hot, add minced garlic, leeks, and fennel. Cook until fragrant and translucent on medium-low heat.

2. Add vegetable broth and water, bring to a boil.

3. Once boiling, add asparagus and cook until soft and tender. Add peas and cook for an additional 5 minutes.

4. Turn off heat and add parsley.

5. Transfer to blender. Puree on high speed until smooth.

6. Return to pot and keep on low heat until ready to serve.

7. Finish with olive oil, course black pepper, and chopped parsley.
   

NOTES

• A drizzle of olive oil is a must!