This soup is fresh, but still warm and creamy- perfect for that transition from winter to spring! It is full of veggies, but tastes so comforting, so much so that the picky eaters in your family won't realize how many vegetables they are actually eating!
This is also a great way to use up asparagus, peas and green onions that you have lying around.
*Makes 4 servings*
-2 bunches of asparagus (40-50 stalks)
-1/2 large white onion, chopped
-5 green onions, chopped
-5 cloves garlic, chopped
-1 1/2 cups of frozen green peas
-2 bay leaves
-1 tsp salt
-1/2 tsp freshly cracked black pepper
-1/2 tsp dried parsley
-1/2 tsp dried thyme
- 1 1/2 veggie bouillon cubes
-1/3 cup of milk or heavy cream
-1 L of boiling water
For roasting the asparagus: 2 tbsp of olive oil and salt, pepper, garlic powder to taste
Preheat the oven to 425F.
On a sheet pan, toss together the asparagus, olive oil, salt, pepper and garlic powder.
Place in the oven and roast for 20 minutes.
in a pot, sauté the onion, green onions and garlic for 3-4 minutes over medium high heat, or until the onions have slightly browned.
Add the bay leaves, parsley, thyme, salt and pepper and cook for a minute more.
Add a little bit of the boiling water to deglaze the bottom of the pan and scrape up the brown bits (that's all flavour!)
Add the rest of the boiling water and the bouillon cubes.
Bring to a boil then add the frozen peas and roasted asparagus.
Bring to a boil again. Once boiling, reduce the heat to low and cover. Let this simmer for 10 minutes.
Turn the heat off and blend using an immersion blender. You could alternatively use your blender (just be careful as the soup will be hot!).
Add the milk/cream, taste and adjust the salt and pepper if needed.
Enjoy right away, alongside a main.
Pairing Ideas: I love having this along side a sandwich or a protein filled salad! A balanced, satisfying meal.