All things Green Asparagus soup- vegan, gluten free.
Soup season never ends in my kitchen. Although, the winter weather is perfect for soups, there are many unique flavors/ colors for every season that help you make remarkable soups year round. This soup is the best of my spring collection. As the name denotes, it has many green things, in addition to loads of fresh asparagus. Green is the color we all need more on our plates, in our life and on our planet too.
The green ingredients in this soup include celery, green apple, jalapeno, peas, mint and pistachios, in addition to super fresh and plump asparagus stalks I was able to find locally. The taste, texture and flavor of the final product are top notch. Who knew, that asparagus and green apple are a combination made in heaven! Plus, sneak in all those peas that you don’t have to urge the kids to eat.
If you are looking for a low fat, low calorie veggie that is crunchy and addictive, asparagus is your fortune. Rich in Vitamins, minerals, antioxidants, asparagus does pack in good dose of fiber too.
The right amount of creaminess along with a touch of tartness comes from apple, the spice stems from jalapeno, a subtle nuttiness from pistachios, and the aroma of mint under the hint of lime will bowl you over with your first sip. Let that vibrant green color fire your appetite and nourish your body too:) Bring the Spring to the table!
Takes 25 min max from start to finish, and you will have a bowl of spring in your hand and loads of green goodness to nourish from. Make it before the stores run out of the best and fresh asparagus.
All things Green Asparagus soup
Equipment
- Blender
Ingredients
- 1 bunch asparagus fresh
- 1 green apple chopped- (do not peel – keep that fiber intact)
- 2 celery stalks chopped
- 1/2 cup green peas – frozen
- 10 mint leaves use a bit more if mint is your favorite
- 12-15 pistachios optional -can skip if nut allergy
- 1/2` white or yellow onion chopped
- 1 jalapeno sliced deseed it , if you cannot deal with spice
- 2 garlic cloves
- 24 oz vegetable broth
- salt to taste
- black pepper powder to taste
Instructions
- Leave 3-4 asparagus intact for garnish. Remove the very hard bottom part of asparagus stalk and chop the rest of it into small cylinders. You DONOT have to be perfect or cut them too small. Have the rest of your veggies chopped and ready too. Medium chunks are ok as we will cook them and blend them.
- In a soup pot, add 2-3 tbsp broth (or spray of oil if using), and once hot, add the garlic cloves. Follow it with onions, jalapeno pieces, pistachios. Saute for 2 min. Then add the green apple pieces, chopped celery stalks, asparagus. Let them cook for 4-5 min. Then add the frozen peas, and mint leaves. Mix well. Add about 1 cup broth at this stage and let the ingredients cook with lid on for 8 min.Now add the spices per your taste. I like to keep this one simple with just salt, pepper. Add a touch of lime juice.
- Now move all ingredients to blender and blitz into a smooth paste.
- Get the blended soup into the pot again. Add the rest of the broth to the pot. Let it simmer for 6-8 min.
- Serve it hot with roasted asparagus stalks and peas on the top. Yumm..!!