Asparagus Pea Soup with Lemon Zest
Equipment
- Large pot
- Immersion blender
- Zester
Ingredients
- 1 pound asparagus, trimmed and chopped
- 2 cups green peas, fresh or frozen
- Zest of 1 lemon, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup canned full-fat coconut milk
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, then cook until the onion softens.
- Stir in the asparagus and peas. Cook for 2 minutes to lightly soften the vegetables.
- Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes until the asparagus is tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
- Return the soup to low heat. Stir in the coconut milk and half of the lemon zest. Season with salt and pepper.
- Ladle into bowls and finish with the remaining lemon zest before serving.
Notes
Use frozen peas straight from the bag to save time, since they cook quickly. If the soup thickens after blending, add a splash of broth to loosen it. Reheat gently over low heat so the coconut milk stays smooth.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Immersion blender, Zester
Cuisine: Mediterranean
Equipment: Large pot, Immersion blender, Zester