Description
This vibrant Spring Asparagus Soup is fresh, healthy, and easy to make. Asparagus, green peas, potatoes, onion, and garlic are simmered in vegetable broth with a hint of mint, then blended until smooth and creamy.
Ingredients
Scale
- 1 pound (450g) fresh asparagus, tough ends trimmed, stalks diced
- 1 cup green peas (fresh or frozen)
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 2 small potatoes (like Yukon Gold), peeled and finely diced
- 2 cups (500ml) low-sodium vegetable stock (or water + vegetable bouillon cube)
- 5–6 fresh mint leaves
- Freshly ground black pepper, to taste
- Salt, to taste
Optional Garnishes & Sides:
- Pink peppercorns
- Poppy seeds
- Sesame seeds
- Breadsticks
- Olive oil (for breadsticks)
Instructions
- Combine Ingredients: In a large soup pot or Dutch oven, combine the diced asparagus, green peas, diced onion, minced garlic, diced potatoes, and black pepper.
- Add Broth and Simmer: Pour the vegetable stock over the vegetables. Ensure the vegetables are mostly covered (add a little more stock or water if needed). Bring the mixture to a simmer over medium heat.
- Cook Vegetables: Cook for 10 minutes, or until all the vegetables (especially the potatoes and asparagus) are tender when pierced with a fork.
- Prepare Breadsticks (Optional): While the soup simmers, if serving with breadsticks, preheat your oven to 440°F (230°C). Cut breadsticks if necessary, brush them lightly with olive oil, and place them on a baking sheet. Toast in the oven for about 2 minutes, or until golden and crisp. Watch carefully to prevent burning.
- Blend Soup: Carefully transfer the cooked soup vegetables and some of the broth to a blender. Alternatively, use an immersion blender directly in the pot. Reserve about half the broth initially. Add the fresh mint leaves to the blender with the vegetables.
- Puree: Blend the soup until completely smooth. Add more of the reserved broth as needed to reach your desired consistency.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper if necessary. Ladle the soup into bowls. Sprinkle with optional pink peppercorns, poppy seeds, and sesame seeds. Serve immediately with toasted breadsticks, if desired.
Notes
- Asparagus: Trim off the tough, woody ends of the asparagus spears before dicing.
- Potatoes: Potatoes help make the soup creamy without adding dairy. Yukon Gold or russet potatoes work well.
- Mint: Fresh mint adds a subtle brightness. Don’t add too much, or it can overpower the soup.
- Blending: Be very careful when blending hot liquids in a stand blender. Work in batches and vent the lid. An immersion blender is often easier and safer.
- Consistency: Adjust the amount of broth added back during blending to control the thickness of the soup.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.