Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Ingredients

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.

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.

Looking for more Blender Soups?

Servings
2 to 4
Prep Time
10 min
Duration
20 min

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