Asparagus Soup

Light, velvety, and full of greens, this vegan asparagus soup with sweet peas and savory chives is the best way to welcome spring!

This soup is very versatile. It can be served as a first course for a dinner party—either seated or in small cups for sipping in between cocktails. Or alongside crusty bread, pita bread, or focaccia for a light lunch. This vegan soup may be packed with veggies, but the dominant flavor is the buttery, sweet and earthy asparagus.

How to make Asparagus Soup

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for garnish
• 1 onion, finely diced
• 4 garlic cloves, pressed or minced
• 2 celery stalks, finely chopped
• 1 large leek, finely diced (white and tender green parts only)
• 6 cups homemade vegetable broth or low-sodium store bought
• 1 1/2 pounds asparagus, woody ends trimmed and discarded, tips reserved, and remaining stalks roughly chopped
• 4 cups frozen peas
• 1 bay leaf
• Kosher salt
• Freshly ground pepper
• Fresh lemon juice
• Fresh chives, finely chopped

Directions

1. In a large soup pot or Dutch oven over medium heat, add 2 tablespoons of olive oil. Once the oil shimmers, follow with the onion and cook until it turns golden, about 10 minutes. Add the garlic and bay leaf and stir until the aroma from the garlic is released, about 1 minute. Add celery and leeks and cook until they soften, about 5 minutes.
2. Add the vegetable broth and bring to a boil, then lower the heat to simmer. Add the asparagus and peas and cook until tender, about 20 minutes.
3. Remove the bay leaf and blend the soup using an immersion blender until smooth (or transfer to a blender, working in batches and with the steam cap off for safety). Add salt, pepper and lemon juice, taste the soup and adjust accordingly. Add reserved asparagus tips and cook until tender, about 3 to 5 minutes.
4. Ladle the soup into bowls, drizzle olive oil and sprinkle freshly chopped chives on top before serving with some crusty bread.