Asparagus and Sugar Snap Pea Soup

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!

I am also linking this to Souper Sundays at Kahakai Kitchen and to Gimme Green, hosted by Chef Al Dente.

Ingredients – Serves 1

Handful of asparagus spears

Handful of sugar snap peas

2 spring onions

1 clove garlic, crushed

Black pepper

Vegetable stock


How to make Asparagus and Sugar Snap Pea Soup

  1. 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.

  1. Transfer to a blender or use a hand-held blender to blend till smooth.  Season to taste.

  2. Put in a bowl.   Add a drizzle of yoghurt and the other chopped spring onion to garnish.

13 thoughts on “Asparagus and Sugar Snap Pea Soup

  1. Big Hungry Gnomes says:

    I think soup should be welcomed all year round, as it change from something rich and comforting for the winter to something fresh and light when sun comes out. Your asparagus and sugar snap pea soup looks and sounds delicious. The colour of it makes me think of a sunny spring day and I think it’s perfect for this time of year. I can’t wait to try it out but I was wondering if you think I could substitute frozen peas for the sugar snaps as we always have frozen peas, whereas sugar snaps are more of a rare treat in our house?

    • Corina says:

      I’m sure ordinary peas would be just as good. I’d made pea soup before but never used sugar snap ones in soup and the flavour is very similar.

  2. ourkrazykitchen says:

    I’m so glad you enjoyed this recipe – one of my favorites. I have tried it with regular peas, but prefer it with sugar snaps, they just have a little more umpf!

    I hope we get paired again some day, but I won’t wait for that to try several more of your recipes.

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