Asparagus Pea And Spinach Soup

This vibrant green soup is a celebration of spring’s freshest flavors! With tender asparagus, sweet peas, and nutrient-packed spinach, every spoonful is a delicious and healthy treat.

Rich and creamy with a hint of thyme, this soup is sure to become a seasonal favorite in your kitchen.

Ingredients

• 2 pounds fresh asparagus, trimmed
• 1 cup fresh peas
• 2 cups fresh spinach leaves
• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 cup heavy cream (optional)
• Freshly grated Parmesan cheese, for serving (optional)

Instructions

Melt 1 tablespoon of butter in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s softened and translucent, about 5 minutes.

Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.

Add the trimmed asparagus to the pot and cook, stirring occasionally, for 5 minutes or until it starts to soften. Add the thyme, salt, and pepper, and stir to combine.

Cook for 1 minute.

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 10-12 minutes or until the asparagus is tender.

Stir in the fresh peas and cook for an additional 2-3 minutes or until they’re tender.

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.

Stir in the fresh spinach leaves and cook until wilted.

If using heavy cream, stir it in just before serving. Taste and adjust the seasoning as needed.

Serve hot, topped with grated Parmesan cheese if desired.

Notes

Fresh asparagus is ideal for this recipe, so try to use it within a few days of purchasing for the best flavor.

If using frozen peas, thaw them first and pat dry with paper towels to remove excess moisture.

You can substitute thyme with other herbs like parsley or basil for a different flavor profile.

For a lighter version, omit the heavy cream or use a non-dairy alternative.

To make ahead, prepare the soup up to the point where you add the spinach.

Let it cool, then refrigerate or freeze for up to 3 days.

Reheat and add spinach just before serving.

This recipe makes 8 servings, perfect for a large gathering or freezing for later use.

If you don’t have an immersion blender, be careful when blending hot soup in a blender – do it in batches and vent the lid to avoid splashing.

Feel free to customize the amount of garlic and onion to your taste.

For a creamier soup, add the heavy cream and let it simmer for a few minutes to thicken before serving.

Nutrional Value

• Calories: 240
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 40mg
• Sodium: 450mg
• Total Carbohydrates: 16g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 7g