Creamy Asparagus & Pea Soup

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 immersion blender for quick and easy cleanup.

bright photo of white bowls filled with creamy blended asparagus and pea soup, with a coconut drizzle and asparagus spears as a garnish

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.
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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:

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Asparagus Pea Soup

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.
5 from 1 vote
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Active Time: 10 minutes
Inactive Time: 15 minutes
Servings 4

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition Information

Calories: 199kcal (10%)Carbohydrates: 16g (5%)Protein: 6g (12%)Fat: 14g (22%)Saturated Fat: 12g (75%)Sodium: 477mg (21%)Potassium: 480mg (14%)Fiber: 5g (21%)Sugar: 6g (7%)Vitamin A: 1696IU (34%)Vitamin C: 27mg (33%)Calcium: 55mg (6%)Iron: 4mg (22%)
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5 Comments

  1. This soup is delish. I was confused in the descriptive paragraphs and in the instructions about ‘coconut cream’ and ‘coconut milk’. Are they interchangeable?These ingredients were mentioned inconsistently in the recipe. I had never used either before and didn’t understand the reference to the cream on top or that it separated until i emptied the can into a bowl to see what was going on. Anyhow, great recipe and use of basil and mint!

    • Oops, I appreciate the feedback, I will change the recipe to clarify that. I use them interchangably, cream will make it richer than if you use milk, but you can use either. I’m glad you enjoyed it! Aren’t those herbs lovely?

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