This easy, simple asparagus and pea soup is perfect for springtime! It is bright, unnoticeably vegan, and takes full advantage of in-season asparagus and fresh herbs, with a touch of coconut milk for creaminess. This soup is made in less than 20 minutes in one pot, and blended with an
Tips for Success
- Use in-season asparagus for the best flavor. April is peak asparagus season.
- Some brands of coconut milk are better than others, and I’ve had some disappointing soups of this type with low quality brands of coconut milk. I recommend the Thai Kitchen brand.
- For a gorgeous coconut drizzle, reserve a little bit of coconut milk and use a small creamer jar or something with a spout.
- I love my immersion blender for super easy cleanup, but you can also let your soup cool slightly and carefully blend it in batches in a regular high powered blender.
Tips for Storing Asparagus
If you’re like me, you might get a little over-excited when asparagus is on sale and buy 5 bundles of it. So how do you keep it from going bad before you can eat it all? Well, besides eating asparagus for every meal, you can also store it properly to keep it fresh longer.
Don’t leave your asparagus in a bag or toss it in a fridge produce drawer. The key to keeping asparagus fresh is to keep the bottoms in water, just like how you keep flowers fresh in a vase. I use a jar or a drinking glass (or a giant measuring cup if I’ve bought a ton of asparagus… see below). Just an inch or two of water is fine. Store your asparagus jar open in the fridge for the longest shelf life.
Variations & Modifications
- If asparagus isn’t in season, you can swap out broccoli, broccoli rabe, or baby broccoli.
- If you eat dairy, you can swap the coconut milk for dairy cream. You’ll lose the lightly coconut flavor, but it will still be delicious.
- Use fresh lemon, not bottled. There is no comparison when it comes to flavor!
- If you have access to fresh peas, this soup is a lovely way to use them. There’s no need to adapt the recipe, just add the fresh, raw peas when you would normally add frozen peas and they will work great.
- If you don’t have fresh basil, swap it for 1 tbsp of pesto.
- I don’t recommend omitting the fresh mint, as it adds such a bright, delicate flavor!
More Spring Recipes You’ll Love:
- Lemon Artichoke Pesto Pasta
- Wild Nettle Soup
- Split Pea & Potato Soup (Vegan)
- Carrot Ginger Soup
- Breakfast Salad w/ Asparagus, Sprouts & Potatoes
- Strawberry Rhubarb Oatmeal Bars
- Easy Strawberry Rhubarb Compote
- Strawberry Spinach Salad w/ Balsamic Dressing
- Vanilla Chia Pudding w/ Strawberry Compote
If you make this lovely asparagus pea soup, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.
Asparagus Pea Soup
- 1 bunch asparagus
- 1 cup frozen peas
- 2 shallots, or onions
- 1 tbsp coconut oil
- 1 cup fresh basil
- 2 fresh mint sprigs, stems removed and discarded
- 1/2 cup coconut milk, or coconut cream, for a richer soup
- 2 cups vegetable broth
- 2 tbsp lemon juice, fresh squeezed
- sea salt and fresh ground pepper, to taste
- Warm the coconut oil in a heavy bottomed soup pot over medium low heat. Add the asparagus and shallots and sauté for 2-3 minutes. Reserve a few spoonfuls of coconut milk for a garnish.
- Add the peas and vegetable broth. Bring to a simmer and cook for about 10 more minutes, until the veggies are quite soft.
- Remove from the heat and add the herbs and coconut milk. Use an immersion blender to blend the soup, or transfer to a blender carefully in batches, until smooth. Adjust thickness with more broth or water if it is too thick.
- Return the soup to the pot and heat it gently without boiling, as coconut milk is delicate. Season with salt, pepper, and lemon juice to taste and drizzle the reserved coconut milk on top. (Pro tip, put it in something with a spout like a creamer jar for lovely drizzles).
- Optional: place some roasted or blanched asparagus spears on top, for a garnish. This soup is also yummy with croutons sprinkled on top or a side of crusty bread.