Green Pea Asparagus And Parsley 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.

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS



Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Steps:

  • Bring a large pot of heavily salted water to a boil over medium-high heat.
  • While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
  • Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
  • Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

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