CREAMY ASPARAGUS AND PEA SOUP
Simple, 30-minute roasted asparagus soup with peas, shallot, and garlic! Almond milk makes this soup so creamy and satisfying and garlic croutons add the perfect finishing touch.
Provided by Minimalist Baker
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (204 C) and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
- Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
- Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil (amount as original recipe is written // adjust if altering batch size) and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
- Add peas, vegetable broth and almond milk and season with salt and pepper once more.
- Transfer soup to blender (that is safe for blending hot liquids - it should have a lid that allows steam to escape) along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
- Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
- Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
- If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
- Add bread crumbs to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
- Spread on a clean baking sheet (or the one you used earlier) and bake or 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
- Serve soup with croutons, a touch of black pepper, and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days, though best when fresh.
Nutrition Facts : ServingSize 1 serving, Calories 143 kcal, Carbohydrate 16.4 g, Protein 9.2 g, Fat 5.5 g, SaturatedFat 0.7 g, Sodium 652 mg, Fiber 6.5 g, Sugar 5.9 g
GREEN PEA, ASPARAGUS, AND PARSLEY SOUP
A healthful one-pot soup with a trio of powergreens to keep you satisfied
Provided by Rachel Beller
Categories HarperCollins Soup/Stew Asparagus Dinner Pea Parsley Healthy Vegan Wheat/Gluten-Free Spring Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat the oil in a large pot over medium heat. Add the leeks and sauté for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. Carefully place half of the soup in a high-powered blender and puree until smooth, then return it to the pot. Add the parsley and thyme (if using), and stir well to combine. Season with salt and pepper to taste and serve.
30-MINUTE PEA AND ASPARAGUS SOUP
From the Reader's Digest 30-Minute Cookbook. I chose to try making this recipe because of the tantalizing photo in the book, and it was every bit as good as the picture promised -- but the BEST thing about it is, there's no pre-prep prep! Anything that gets chopped or measured can be done during cooking time. If you have a hand blender, this is easy-peasy stuff. Before preparing your other ingredients, it's best to start the stock heating first, so it boils as soon as possible. That's what makes this such a quick and easy recipe.
Provided by ladydae
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour the stock into a 2 qt/2 L pot and set on the stove over high heat. (If you work quickly, cover the pot to boil even quicker.) Rinse the green onions, trim and chop them roughly, add them to the stock with the frozen peas, and bring to a boil.
- Rinse the asparagus spears, remove the tips and set aside. Roughly chop the stems (you can use the whole stem as it's all going to be pureed) and add them to the saucepan with a pinch of salt. Reduce the heat, cover, and simmer 10-15 minutes, or until asparagus is tender.
- Meanwhile, snip the bacon slices directly into a hot frying pan and fry until crisp and golden. Transfer these to a plate and set aside for garnish.
- If there is not enough bacon fat left in the pan for frying, add 1-2 tablespoons of oil and heat. Cut the bread into small dice and fry for 2-3 minutes over high heat, turning frequently, until golden, then set aside to drain on kitchen paper (paper towel) for garnish.
- When the peas and asparagus are done, blend or process the soup to a puree. You can use a hand blender to blend the soup right in the pot. Just be sure to keep it pointing down and keep the entire head of the blender under the surface of the soup (to avoid spraying yourself with hot green liquid!).
- Add the reserved asparagus tips to the pea soup and simmer for 5 minutes, or until tender.
- Pour the soup into warmed serving bowls. Swirl a little whipped cream into each (we set a round of goat cheese on the surface of the soup, so it melted in a bit) and sprinkle with the crispy bacon pieces, croutons, and some freshly ground black pepper to serve.
Nutrition Facts : Calories 307.8, Fat 14.3, SaturatedFat 4, Cholesterol 17.8, Sodium 582.3, Carbohydrate 31.6, Fiber 6.7, Sugar 10.5, Protein 14.3
ASPARAGUS AND ENGLISH PEA CASSEROLE
An old recipe of my grandmother's. Salt and pepper the vegetables to taste as you are layering them if desired.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a greased casserole dish, layer half of the peas, asparagus cuts, mushrooms, soup, cracker crumbs, and cheddar cheese.
- Repeat layers.
- Bake at 350 degrees for 30 minutes.
CREAM OF ASPARAGUS SOUP
This easy Cream of Asparagus Soup with peas and leeks is a dreamy way to celebrate spring. Pair homemade asparagus soup with your favorite sandwich for the ultimate spring lunch menu.
Provided by Meggan Hill
Categories Soup
Time 30m
Number Of Ingredients 9
Steps:
- Cut off asparagus tips and set aside (they will be blanched and used as a garnish). Chop remaining spears into 1/2-inch pieces.
- In a small skillet or saucepan, bring 1/2 cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Remove from the pan and set aside to cool.
- In a large saucepan over medium heat, melt butter. Stir in chopped asparagus spears and leeks and cook until softened, about 8 to 10 minutes.
- Add broth and bring to a simmer. Cook until vegetables are completely tender, about 5 minutes. Stir in peas and Parmesan.
- Working in batches, transfer to a blender and process soup until smooth, about 2 to 3 minutes. Wash out saucepan, then add back blended soup.
- Over medium-low heat, stir in half-and-half and lemon juice. Season to taste with salt (I like 3/4 teaspoon). Garnish with reserved asparagus tips.
Nutrition Facts : Calories 102 kcal, ServingSize 1 cup, Carbohydrate 13 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 541 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 2 g
SLOW-COOKER CHICKEN & WILD RICE SOUP WITH ASPARAGUS & PEAS
Use your crock pot all year with this healthy slow-cooker chicken soup recipe with fresh spring ingredients. Adding the asparagus and peas to the slow cooker for the last 20 minutes of cooking and leaving the lid off ensures that the vegetables stay bright green and are perfectly done without getting mushy.
Provided by Chris Gould
Categories Healthy Chicken Soup Recipes
Time 3h30m
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.
- Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.
- Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.
- Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.6 g, Cholesterol 35.9 mg, Fat 8.3 g, Fiber 3.8 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 731.5 mg, Sugar 4.5 g
More about "30 minute pea and asparagus soup recipes"
ASPARAGUS SOUP RECIPE - TESCO REAL FOOD
From realfood.tesco.com
4/5 (32)Total Time 25 minsCategory SoupCalories 149 per serving
SPRING TORTELLINI SOUP WITH PEAS AND ASPARAGUS | KITCHN
From thekitchn.com
51 SOUP RECIPES READY IN 30 MINUTES - TASTE OF HOME
From tasteofhome.com
ASPARAGUS RECIPES | JAMIE OLIVER
From jamieoliver.com
ASPARAGUS SOUP WITH PARMESAN SHORTBREAD COINS RECIPE ...
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 6
- In a standing electric mixer fitted with the paddle, combine the flour, cheese, thyme, lemon zest and salt. Add the butter and egg yolks and beat at medium speed until lightly moistened crumbs form. Gather the crumbs and knead to form a 2-inch-thick log. Wrap in plastic and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 325° and line 2 baking sheets with parchment. Slice the log 1/4 inch thick and arrange on the baking sheets. Bake for about 20 minutes, until golden around the edges; let cool on the sheets.
- In a large pot, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 6 minutes. Add the asparagus and cook for 1 minute. Add the broth and simmer until the asparagus is tender, about 10 minutes.
- Add the 1/4 cup of tarragon and the parsley. Working in batches, puree the soup in a blender. Return the soup to the pot, add the cream and peas; rewarm. Season with salt and white pepper and garnish with tarragon and zest. Serve with the Parmesan coins.
ASPARAGUS SOUP RECIPE | DIETHOOD
From diethood.com
5/5 (2)Total Time 30 minsCategory SoupCalories 172 per serving
- Heat up 1 tablespoon butter and 1 tablespoon olive oil in a 4-quart, or bigger, Dutch oven or soup pot.
WHITE BEAN SOUP WITH ASPARAGUS AND PEAS RECIPE - JOANNE ...
From foodandwine.com
4/5 Servings 8
- In a large saucepan, cover the beans with enough water to reach 2 inches above them and bring to a boil. Reduce the heat to moderate and simmer for 30 minutes. Add a generous pinch of salt and cook until the beans are tender, 15 to 20 minutes longer. Drain the beans.
- In a large saucepan, bring the chicken stock to a boil. Add a pinch of salt and the farfalle pasta and cook over high heat until barely al dente, about 12 minutes. Add the asparagus pieces and beans and cook until the asparagus is crisp-tender, about 3 minutes. Add the peas, chopped parsley, mint, thyme, oregano, lemon zest and lemon juice. Simmer until the vegetables are just tender and the pasta is al dente, 2 to 3 minutes longer. Season with salt and pepper. Ladle the soup into bowls and serve, passing the cheese at the table.
SPINACH PEA SOUP WITH SHAVED ASPARAGUS RECIPE | CLEAN SOUP ...
From cleaneatingmag.com
Author Alexa WeibelTotal Time 20 minsCategory Blender, Dinner, Lunch, SoupCalories 426 per serving
ONE-POT RECIPES YOU CAN MAKE IN 30 MINUTES OR LESS ...
From marthastewart.com
Author Lynn Andriani
SIMPLE SPRING 30-MINUTE MEALS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Author Rachael Ray Every DayEstimated Reading Time 5 mins
SUMMER PEA MINESTRONE RECIPE | SOUP RECIPES | TESCO REAL FOOD
From realfood.tesco.com
5/5 (4)Category StarterCuisine GlobalTotal Time 40 mins
PEA-AND-ASPARAGUS SOUP - CHATELAINE
From chatelaine.com
4.5/5 (2)Estimated Reading Time 2 minsServings 4Calories 205 per serving
ASPARAGUS SOUP RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
CHICKEN, PEA AND ASPARAGUS SOUP WITH PISTOU | FOOD TO LOVE
From foodtolove.co.nz
PEA, LETTUCE AND ASPARAGUS SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MEERA SODHA’S VEGAN RECIPE FOR COURGETTE, PEA AND ...
From theguardian.com
15+ DIABETES-FRIENDLY SOUP RECIPES IN 30 MINUTES | EATINGWELL
From asparagus.recipes.does-it.net
30-MINUTE SPRING DINNER RECIPES | MARTHA STEWART
From marthastewart.com
PEA SOUP RECIPE | EATINGWELL - ASPARAGUS.RECIPES.DOES-IT.NET
From asparagus.recipes.does-it.net
32 BEST ASPARAGUS RECIPES - HOW TO COOK ASPARAGUS
From food52.com
MAKE PEA SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
ASPARAGUS, PEA AND ZUCCHINI SOUP RECIPE | KITCHEN INFINITY ...
From kitcheninfinity.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love