30 Minute Pea And Asparagus Soup Recipes

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CREAMY ASPARAGUS AND PEA SOUP



Creamy Asparagus and Pea Soup image

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

2 Tbsp olive or avocado oil
12 ounces asparagus ((trimmed // 1 large bundle yields ~12 ounces) )
10 ounces fresh or frozen peas ((2 cups yield ~10 ounces) )
4 cloves garlic ((minced))
1 medium shallot ((thinly sliced))
Salt + Pepper
1 1/2 cups Almond Breeze unsweetened plain almond milk
1 1/2 cups vegetable broth (DIY or store-bought)
1-2 Tbsp nutritional yeast ((optional // for a slightly cheesy flavor))
1/2 medium lemon ((optional // juiced // for brightness))
2 cups bread ((any kind // cubed))
1/4 cup olive oil ((or other neutral oil))
1/4 tsp each garlic powder, salt + pepper, dried oregano, dried basil

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



Green Pea, Asparagus, and Parsley Soup image

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

1 tablespoon coconut oil
1 1/2 cups chopped leeks
8 cups frozen green peas
6 cups low-sodium vegetable broth
2 bunches of asparagus (30 to 40 stalks), tough ends removed and cut into 1-inch pieces
1/2 cup chopped fresh parsley
Himalayan or sea salt and freshly ground black pepper
2 teaspoons minced fresh thyme (optional)

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



30-Minute Pea and Asparagus Soup image

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

2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
8 -9 green onions
1 lb frozen peas
12 small asparagus spears
salt and black pepper
3 slices rindless streaky bacon
1 -2 tablespoon vegetable oil
2 slices day-old white bread (we used fresh French bread instead)
3 tablespoons whipped cream (we used 2 slices French goat cheese instead)

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



Asparagus and English Pea Casserole image

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

1 (16 ounce) can English peas, drained
1 (16 ounce) can asparagus, cuts drained
1 (8 ounce) jar sliced mushrooms, drained
1 can cream of mushroom soup
1/2 cup cracker crumb
1 cup shredded cheddar cheese

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



Cream of Asparagus Soup image

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

2 pounds thin asparagus (trimmed (see note 1))
1 tablespoon unsalted butter
2 leeks (white and light green parts only, halved lengthwise, washed thoroughly, and thinly sliced)
3 1/2 cups chicken broth (or vegetable broth (see note 2))
1/2 cup frozen peas
2 tablespoons grated Parmesan cheese ((see note 3))
1/4 cup half-and-half ((see note 4))
1/2 teaspoon lemon juice
Salt

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



Slow-Cooker Chicken & Wild Rice Soup with Asparagus & Peas image

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

2 tablespoons extra-virgin olive oil, divided
1 ¼ pounds bone-in chicken thighs, skin removed
7 cloves garlic, divided
6 cups unsalted chicken broth
1 medium leek, white and pale green parts only, sliced
1 large carrot, halved lengthwise and sliced 1/4 inch thick
½ cup wild rice
1 ¼ teaspoons kosher salt
¾ teaspoon ground pepper
8 ounces asparagus, trimmed and cut into 1-inch pieces
1 ½ cups English peas, fresh or frozen (thawed)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
8 (1/2 inch thick) slices whole-wheat baguette, toasted

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

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