Description
This lightly creamy asparagus soup is easy to make and bursting with fresh spring flavors. Perfect for a cool evening, it's a vegan and gluten-free dish that combines tender asparagus, potatoes, and peas with bright notes of lemon and fresh herbs. Topped with a vibrant mint and pine nut garnish, this soup offers a deliciously refreshing and wholesome meal.
Ingredients
Soup Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 scallions, chopped
- 2 small Yukon gold potatoes, about 1½ cups diced
- 3 garlic cloves, minced
- Heaping ½ teaspoon sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 3 cups water
- 2 cups chopped asparagus
- 1 cup frozen peas
- 1 heaping teaspoon Dijon mustard
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 packed cup fresh basil leaves
- Fresh mint sprigs for garnish (optional)
Mint & Pine Nut Topping
- ¼ cup toasted pine nuts, chopped
- ¼ cup fresh mint, minced
- Pinch of red pepper flakes
- Pinch of salt
Instructions
- Prepare the mint & pine nut topping: Finely chop the toasted pine nuts, fresh mint, red pepper flakes, and salt together in a small bowl. Set aside to allow flavors to meld.
- Sauté the aromatics: Heat 2 tablespoons of extra-virgin olive oil in a medium pot over medium heat. Add the chopped scallions and cook for 1 to 2 minutes until they soften and become fragrant.
- Cook the potatoes and garlic: Add the diced Yukon gold potatoes, minced garlic, sea salt, black pepper, and 3 cups of water to the pot. Bring to a simmer and cook for about 12 minutes, or until the potatoes are fork-tender, indicating they are fully cooked.
- Add asparagus and simmer: Stir in the chopped asparagus and continue simmering the soup for another 5 minutes, until the asparagus is tender but still vibrant.
- Cool and blend the soup: Remove the pot from heat and let the soup cool for 5 minutes. Stir in the frozen peas, then carefully transfer the soup in batches to a blender. Add the Dijon mustard, lemon juice, and lemon zest. Blend until creamy and smooth.
- Incorporate fresh herbs: Add the packed cup of fresh basil to the blender and pulse just enough to combine the leaves while maintaining a fresh, bright flavor profile.
- Season and serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Portion the soup into bowls, then sprinkle each with the prepared mint and pine nut topping. Drizzle with extra olive oil and garnish with fresh mint sprigs if desired. Serve alongside crusty bread for a complete meal.
Notes
- Use fresh asparagus for the best flavor; if unavailable, frozen asparagus can be substituted but may alter texture slightly.
- Allowing the soup to cool slightly before blending helps prevent a hot mess and avoids over-heating your blender.
- For a thinner consistency, add a splash of vegetable broth or water before blending.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make this soup nut-free, omit the pine nuts and substitute with toasted sunflower seeds or pumpkin seeds.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American