With the weather now getting warmer it won’t be soup time for much longer. I’m enjoying making it for my lunch at home these days though, and often it is just for one, or I make double and have the rest the next day, or plan to have the rest the next day and end up eating it anyway. After all, soup is healthy or at least this one is and virtually fat-free.
I found this over at Always Eat on the Good China, who I was paired with for Taste and Create. Tamy has a huge range of recipes and out of the ones I browsed through I couldn’t decide whether to make the pea and asparagus soup or Moroccan Beef and Noodles. In the end, the soup won. I made a smaller quantity and simplified the method slightly but the only change in the ingredients was to use stock instead of water and yoghurt instead of sour cream to serve. I always have yoghurt in the fridge but wasn’t quite organised enough to get any sour cream. I loved the fresh end result. It tastes of exactly what it is – pea and asparagus, and is a lovely colour too!
Ingredients – Serves 1
Handful of asparagus spears
Handful of sugar snap peas
2 spring onions
1 clove garlic, crushed
How to make Asparagus and Sugar Snap Pea Soup
- Remove the woody ends of the asparagus. Dice the asparagus, one of the onions and the sugar snap peas and put in a small saucepan. Add the crushed garlic.
2. Cover the vegetables with hot vegetable stock and simmer for 5 minutes or until tender.
Transfer to a blender or use a hand-held blender to blend till smooth. Season to taste.
Put in a bowl. Add a drizzle of yoghurt and the other chopped spring onion to garnish.