Delish Spring Soup Recipes offer a delightful way to embrace the season with vibrant flavors and fresh ingredients, making them perfect for a light and healthy meal. This collection is your go-to guide for crafting delicious and satisfying bowls that celebrate the best of spring produce, proving that wholesome can be incredibly tasty.
Key Ingredients for Green Pea and Asparagus Soup
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh or frozen green peas
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup fresh mint leaves, chopped
- Salt and freshly ground black pepper to taste
- For Garnish (optional): Fresh mint leaves, a swirl of cream, croutons
How to Make Green Pea and Asparagus Soup
This vibrant soup is surprisingly simple and comes together in under 30 minutes, making it an ideal weeknight meal. Its creamy texture, courtesy of blended peas and a touch of cream, combined with the fresh, bright flavors of spring asparagus and mint, creates a truly satisfying experience. This recipe is a testament to how quickly delicious and nourishing meals can be created.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add Vegetables and Broth: Stir in the green peas and the cut asparagus pieces. Pour in the vegetable (or chicken) broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10-12 minutes, or until the asparagus is tender-crisp.
- Blend the Soup: Remove the pot from the heat. Let it cool slightly for a few minutes. Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy. If using a regular blender, be sure to vent the lid to allow steam to escape.
- Finish and Season: Return the blended soup to the pot (if you used a regular blender). Stir in the heavy cream (or coconut milk) and chopped fresh mint. Heat gently over low heat until warmed through, but do not boil. Season generously with salt and freshly ground black pepper to taste.
- Serve: Ladle the hot soup into bowls. Garnish with fresh mint leaves, a swirl of extra cream, or croutons, if desired. Serve immediately.
Why You’ll Love This Green Pea and Asparagus Soup
This Green Pea and Asparagus Soup is a springtime celebration in a bowl, bursting with the vibrant sweetness of peas and the delicate earthiness of fresh asparagus. Unlike heavier, creamier soups, this dish feels incredibly light and refreshing, making it a perfect starter or a satisfying light lunch. The addition of fresh mint elevates the flavor profile, adding a cool, zesty note that truly sets it apart and makes it a standout amongst other spring soups.
The best part? You can create this gourmet-tasting soup right in your own kitchen for a fraction of the cost of ordering it at a restaurant. It’s a wonderful way to utilize in-season produce and enjoy a healthy, restaurant-quality meal without breaking the bank. So, grab your apron, gather your fresh ingredients, and get ready to impress yourself and your loved ones with a bowl of pure spring goodness.
Storing and Reheating Tips
- Refrigeration: Cooled soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes beautifully. Let the soup cool completely, then transfer it to freezer-safe containers or bags, leaving a little headspace for expansion. It can be frozen for up to 2-3 months.
- Reheating: To reheat refrigerated soup, gently warm it in a saucepan over low heat, stirring occasionally, until heated through. Avoid boiling. For frozen soup, thaw it in the refrigerator overnight, then reheat as directed for refrigerated soup. You may need to add a splash of broth or water if the soup has thickened during storage.
Final Thoughts
This Green Pea and Asparagus Soup is a delightful way to welcome spring flavors onto your plate. Its simplicity, freshness, and vibrant taste make it a must-try recipe for anyone looking to embrace seasonal cooking. We encourage you to whip up a batch and experience the deliciousness for yourself!
Green Pea and Asparagus Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large onion, chopped, 2 cloves garlic, minced
- Stir in the green peas and the cut asparagus pieces. Pour in the vegetable (or chicken) broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10-12 minutes, or until the asparagus is tender-crisp.4 cups fresh or frozen green peas, 1 pound asparagus, trimmed and cut into 1-inch pieces, 3 cups vegetable broth (or chicken broth)
- Remove the pot from the heat. Let it cool slightly for a few minutes. Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy. If using a regular blender, be sure to vent the lid to allow steam to escape.
- Return the blended soup to the pot (if you used a regular blender). Stir in the heavy cream (or coconut milk) and chopped fresh mint. Heat gently over low heat until warmed through, but do not boil. Season generously with salt and freshly ground black pepper to taste.1/2 cup heavy cream (or coconut milk for dairy-free), 1/4 cup fresh mint leaves, chopped, to taste Salt and freshly ground black pepper
- Ladle the hot soup into bowls. Garnish with fresh mint leaves, a swirl of extra cream, or croutons, if desired. Serve immediately.Fresh mint leaves, a swirl of cream, croutons