Light, tasty and perfect for Spring, this sugar snap pea and asparagus soup is a healthy light meal or starter. If you're craving green vegetables it's a great way to eat them!
With the weather now getting warmer it won't be soup time for much longer. I'm enjoying making soup for my lunch at home these days though.
Often I make soup just for one day but usually I make enough for two days. It's great to keep in the fridge and easily reheats. Sometimes I plan to have leftovers for the next day but I end up eating it anyway. Yes, it's that good!
I find soup can be so addictive. Luckily, soup is healthy or at least this sugar snap pea and asparagus soup is. It's also virtually fat-free!
You might not think of adding sugar snap peas to a smooth soup that you blend but they really do work well. As asparagus is in season in Spring it's a great time to make this soup.
I've even topped the soup with some green spring onions! I loved the fresh end result. It tastes of exactly what it is: Pea and asparagus soup and it's a lovely colour too!
What ingredients do you need for this asparagus soup?
- Asparagus spears
- Sugar snap peas - You can replace these with mange touts or peas as an alternative.
- Onion - I usually use a normal brown onion but spring onions work really well too.
- Garlic - I prefer fresh garlic but garlic puree or even garlic powder works.
- Vegetable stock
- Black pepper
- Yogurt - This is optional but I like to swirl a little on top when serving. You can use cream, sour cream or creme fraiche as an alternative. Or use an alternative topping altogether. Croutons are also delicious.
How could you adapt this asparagus soup?
This asparagus soup is a great way to make a meal out of green vegetables. You could add any spring greens to it and you'd have a super tasty green soup. If you don't have any sugar snap peas then mange tout or normal green peas would be fine. I often add a few frozen ones!
I haven't used any spices in this soup. Well, I added a little black pepper but that was all. I really wanted to be able to taste the green vegetables. You could add a few herbs though. A little basil would work well but not too much.
What other toppings would be great on asparagus soup?
I added a spoonful of yogurt to each bowl of soup and then a few chopped spring onions. If you don't have or don't like yogurt then sour cream, cream or quark would work.
Another great idea would be a spoonful of pesto swirled in at the end. Garlic croutons or indeed any croutons are always great on a simple soup too!
What to serve with this green vegetable soup?
I think there is nothing better to eat with this sugar snap pea and asparagus soup than some freshly baked bread. Of course, that might not be practical so any bread would go well.
If you do want to make your own bread these basic white bread rolls are lovely. If you're looking for quick bread recipes then my garlic and herb butter quick bread is delicious and indulgent. Or why not just make some soda bread?
Tips when making this asparagus soup?
This green vegetable soup is a really simple soup so it's important you use ingredients that taste great. It tastes of exactly what it's made of i.e. peas and asparagus. So, make sure all the ingredients are good quality if you can.
I often add lots of spices to my recipes and they are a great way to add flavour, especially if I'm making a soup to use up veg that is going a little soft. However, this soup only has black pepper in so that is not the case here!
More Easy Soup Recipes
I love soup and you'll find lots of soups in my easy homemade soups recipe collection. Here are just a few of my favourites:
Sugar Snap Pea and Asparagus Soup
- 250 g asparagus spears `
- 200 g sugar snap peas
- 1 onion or 4 spring onions
- 1 clove garlic
- 800 ml vegetable stock
- pinch black pepper
- 2 tablespoon yogurt to serve
- Remove the woody ends of the asparagus. Bend the asparagus and they should snap just above the woody bit.
- Dice the asparagus, onion and the sugar snap peas and put in a small saucepan. Add the crushed garlic.
- 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 yogurt to garnish.
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