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.
1/2cupcoconut milkor coconut cream, for a richer soup
2tbsplemon juicefresh squeezed
sea salt and fresh ground pepperto 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.