Asparagus and pea soup

Recipe from: 7 April 2016
recipe, soup, asparagus, peas,light meals

Ingredients 13
Servings 6
Time 00:15


  • 2
    olive oil
  • 2
  • 300
    asparagus, chopped
  • 2
    leeks, sliced
  • 2
    potatoes, peeled and cubed
  • 3
    vegetable stock
  • 1
    fresh peas
  • juice of half a lemon
  • 2
  • 1/4
  • sea salt and black pepper
  • fresh thyme, chives and extra yoghurt, to garnish
  • Parmesan wafers to serve


Place a large pot over medium heat, add 1 tbsp olive oil and 1 tbsp butter. Allow butter to melt. Add asparagus and sauté for 3–4 minutes, or until soft. Remove and set aside.

Add remaining butter and olive oil to pot, add leeks and potatoes and cook for 3–4 minutes. Add vegetable stock and simmer for 20 minutes or until potatoes are cooked. Return asparagus to pot, add peas and lemon juice, and simmer for another 5 minutes. Allow to cool slightly.

Place the mixture in a blender and purée until smooth. Add milk and stir through yoghurt. Place in the fridge until cold. Season. Garnish with a dollop of yoghurt, thyme and chives.

Serve hot or cold with Parmesan wafers.

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Read more on: recipe  |  soup  |  peas  |  asparagus  |  light meals

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