Absolutely! A vegan asparagus soup with sweet peas and fragrant chives is a great way to celebrate spring. Try this tasty recipe: Vegan Sweet Pea-Chives Asparagus Soup
Ingredients: 1 Tbsp olive oil 1 chopped onion 2 minced garlic cloves 1 pound asparagus, woody ends removed and sliced into 1-inch pieces 1-cup fresh or frozen sweet peas 4 cups veggie broth 1/2 cup coconut (or other plant-based) milk Salt and pepper to taste Garnish with chopped fresh chives
Instructions: Sauté Vegetables: In a big pot, heat olive oil on medium. Sauté the chopped onion and garlic for 5 minutes until mellow and fragrant.
Add chopped asparagus and sweet peas to the pot. Cook 5 more minutes, stirring periodically. Simmer: Add veggie broth and boil. Cover, lower the heat, and boil the soup for 15-20 minutes until the vegetables are soft.
Blend the soup carefully with an immersion blender or normal blender until smooth and creamy. Work in batches and avoid hot liquid splatter using a standard blender. Coconut milk adds smoothness to soup. Adjust salt and pepper to taste.
Serve soup in bowls. Sprinkle chopped chives on each plate for taste and freshness. Enjoy: Serve hot vegan asparagus soup with sweet peas and aromatic chives with crusty bread or a side salad for a wonderful spring supper.
Optional tip: Add a peeled and diced potato to the soup while simmering onions and garlic for added creaminess. Potatoes naturally thicken soup.
To change the soup's consistency, add vegetable broth or coconut milk. Mix in cooked quinoa or white beans before serving for protein. This soup can be refrigerated for 3 days. Reheat gently on the stovetop before serving. This vegan asparagus soup celebrates spring fruit and will brighten up your table with its beautiful color and great flavor!
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