Spinach Pea Soup with Shaved Asparagus

While this soup may seem virtuous with a trifecta of healthful green vegetables, including green peas, baby spinach and asparagus, it tastes anything but. Fragrant herbs and green onions add zing, and a dollop of crème fraîche adds a touch of indulgence to the soup.
By Alexa Weibel ,
Spinach Pea Soup with Shaved Asparagus

The new bone-builder on the block: Vitamin K – found in abundance in this soup from the spinach and green peas – is mostly known for its role in healthy blood clotting, but it is also a key nutrient for bone health as it works to keep calcium in the bones rather than in blood vessels. Vitamin K has various forms, but K1 is the form found in plant foods. 

Swap out the asparagus for zucchini if you prefer; simply slice it thin on a mandoline.

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Duration
Prep Time
2 to 4 Servings

Ingredients

  • 16 oz frozen petite peas, thawed and rinsed (TRY: 365 Everyday Value Organic Petite Frozen Green Peas, No Salt Added)
  • 2¼ cups low-sodium chicken broth
  • 2 cups packed fresh baby spinach
  • 4 green onions, trimmed and thinly sliced
  • 2 tsp chopped fresh tarragon, divided
  • ½ tsp sea salt + additional to taste
  • ¼ tsp ground black pepper + additional to taste
  • 1 tbsp + 1 tsp extra-virgin olive oil, divided
  • 4 thick stalks asparagus, thinly sliced diagonally
  • 1/2 tsp lemon zest + 1 tsp fresh lemon juice
  • 3 tbsp crème fraîche

Preparation

1. In a blender, purée peas, broth, spinach, onions, 1½ tsp tarragon, 1/2 tsp salt and 1/4 tsp pepper. With blender running, add 1 tbsp oil in a steady stream.

2. Transfer soup to a medium saucepan, cover and heat on medium, whisking occasionally, until warmed, about 10 minutes.

3. Meanwhile, in a medium bowl, toss asparagus, lemon zest and juice, remaining ½ tsp tarragon and 1 tsp oil; season with additional salt and pepper.

4. Divide soup among bowls; top with crème fraîche and asparagus mixture.

Nutrition Information

Serving Size: 2 1/2 cups  Calories: 426  Carbohydrate Content: 42 g Cholesterol Content: 30 mg Fat Content: 19 g Fiber Content: 13.5 g Protein Content: 19.5 g Saturated Fat Content: 7 g Sodium Content: 618 mg Sugar Content: 13 g Monounsaturated Fat Content: 10 g Polyunsaturated Fat Content: 2 g
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