Hello Spring! Asparagus and Pea Soup

April makes me happy for many reasons: 1. my birthday month 2. the goddess of spring reveals herself 3. asparagus season !

While nearly every preparation of asparagus is delicious (I’d recommend not juicing it–trust!), I hadn’t made a soup of it before. I wanted to keep it bright green, and fresh tasting so, while these pictures look like a green smoothie in a bowl, it is a delicious savory, fresh asparagus and pea soup to celebrate spring!

spring soup 1 spring soup 2


1 white Onion


5 stalks Celery

1 bunch Asparagus

1 bag of frozen Peas

Dried Mint, fresh would be perfect

Dried Parsley, fresh would be wonderful

Olive Oil

Salt and Pepper



1 Tb Himalayan Sea Salt

Celery ends


Asparagus ends

Bay Leaf

1. Add broth ingredients to a pot and bring to a boil.

2. Sautee onion and garlic with salt and pepper and olive oil. Once transparent and aromatic, add diced celery and chopped asparagus.

3. Once the asparagus looks cooked through (but still bright green) add the peas, mint and parsley. DO NOT OVER COOK!

4. Strain the broth into the soup pot and turn off the heat.

5. Allow to sit for a few minutes and blend with a hand mixer.

6. Season to taste.


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