SEASONAL ASPARAGUS AND PEA SOUP WITH LEMON ZEST

SEASONAL ASPARAGUS AND PEA SOUP WITH LEMON ZEST

Seasonal Asparagus And Pea Soup With Lemon Zest is a spring-inspired dish that’s both light and nourishing. This soup blends the tender sweetness of peas with fresh asparagus and a splash of lemon juice, balanced by the silkiness of oat milk. It’s the kind of soup that brings out the brightness of seasonal produce while still being comforting enough to satisfy. This pea soup is ideal for a weekday lunch or a light dinner. Its mild sweetness and zesty undertone make it a favourite for those who enjoy delicate and fresh flavours in their meals. This Seasonal Asparagus And Pea Soup With Lemon Zest is naturally vegan, gluten-free and low in fat, which makes an excellent starter for spring picnics or garden parties. This pea soup is made with a handful of ingredients in one pot, so you have a vibrant bowl of green goodness ready in minutes.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

British

PREPARATION/TECHNIQUES

Simmer, One-Pot Wonders

OCCASION/HOLIDAY

Spring

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Healthy, Low Fat, Low Sodium, Quick & Easy, Wheat / Gluten-Free

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Seasonal Asparagus And Pea Soup With Lemon Zest:

• 67 grams | 2.36 ounces | ½ cup asparagus spears, chopped
• 40 grams | 1.41 ounces | ¼ cup green peas
• 180 millilitres | 6 fluid ounces | ¾ cup vegetable broth
• 60 millilitres | 2 fluid ounces | ¼ cup oat milk
• 15 millilitres | 0.51 fluid ounces | 1 tablespoon lemon juice
• 1 gram | 0.04 ounces | sea salt (to taste)
• 1 gram | 0.04 ounces | black pepper (to taste)
• 1 gram | 0.04 ounces | fresh herbs (garnishing)

FULL NUTRITIONAL INFORMATION

• Calories: 113 kilocalories
• Protein: 4.8 grams
• Fat: 3.8 grams
• Saturated Fat: 0.6 grams
• Carbohydrate: 15.7 grams
• Sugars: 5.1 grams
• Fibre: 4.6 grams
• Sodium: 180 milligrams

PREPARATION

These steps are followed for the preparation of Seasonal Asparagus And Pea Soup With Lemon Zest:

• Combine The Ingredients: In a small saucepan, add ½ cup of asparagus spears (trimmed and chopped), ¼ cup of green peas and ¾ cup of vegetable broth.
• Bring To A Boil: Place the pan over medium heat and bring the mixture to a boil and then reduce to a gentle simmer.
• Simmer The Vegetables: Cook for 7 minutes or until the asparagus is tender but still bright green.
• Cool Slightly: Remove the saucepan from the heat and allow the contents to cool for 2 to 3 minutes.
• Purée The Soup: Use a stick blender (or transfer to a standard blender) to blend the mixture until smooth.
• Add The Oat Milk And Lemon Juice: Return the soup to the pan over low heat and stir in ¼ cup oat milk and 1 tablespoon lemon juice. Warm it through gently and do not let it boil.
• Season And Serve: Taste and season with salt and black pepper as desired. Serve this pea soup warm and optionally garnished with fresh herbs.

PREPARATION TIME

5 minutes

COOKING TIME

10 minutes

TIPS

Here are some helpful tips for Seasonal Asparagus And Pea Soup With Lemon Zest:

• Trim Asparagus Properly: Snap off woody ends before chopping for a smoother texture.
• Frozen Peas Tip: No need to defrost peas before using because they’ll thaw quickly in the simmering broth.
• Blending Tip: For a silkier finish, pass the soup through a fine sieve after blending.
• Lemon Balance: Adjust the lemon juice gradually for a more tailored acidity.
• Batch Cooking: Double the recipe and store in portion-sized jars for later meals.

VARIATIONS

• Add Herbs: Stir in chopped mint, basil or parsley before serving for extra brightness.
• Include Onion: Sauté a few tablespoons of finely chopped onion before adding the broth for deeper flavour.
• Creamier Version: Replace oat milk with coconut milk for a richer and tropical twist.
• Higher Protein: Add a spoonful of silken tofu or a scoop of pea protein before blending.
• Spicy Touch: Sprinkle in a pinch of chilli flakes or cracked black pepper for added heat.

PREPPING AND STORAGE

• Refrigeration: Store the cooled soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup freezes well. Portion it into freezer-safe containers and label with the date.
• Reheating: Reheat on the stove over low heat, stirring occasionally to prevent separation.