Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
US Customary
Smaller
Normal
Larger
Print
Sugar Snap Pea and Asparagus Soup
Light, tasty and perfect for Spring, this sugar snap pea and asparagus soup is a healthy light meal or appetiser. If you're craving green vegetables it's a great way to eat them!
Course
Main Course, Soup
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Servings
4
Calories
62
kcal
Author
Corina Blum
Ingredients
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
Metric
-
US Customary
Instructions
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.
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
62
kcal
|
Carbohydrates:
12
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
809
mg
|
Potassium:
285
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1453
IU
|
Vitamin C:
36
mg
|
Calcium:
56
mg
|
Iron:
2
mg