Asparagus And Sweet Pea Soup With Spring Garlic

"My first green soup of the season - so I had to get a little fancy with it! A sweet, savory & creamy blend of roasted asparagus, sweet peas + spring garlic, finished with a swirl of coconut milk yogurt, a drizzle of olive oil, purple radish + amaranth microgreens, gomasio."
-- @urbankitchenapothecary

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Elevate your soup game with luxuriously creamy asparagus and sweet pea soup, elevated by the bold flavors of roasted garlic, coconut milk yogurt, and a colorful garnish of olive oil, purple radish, and amaranth microgreens.

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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 1 bunch asparagus
  • olive oil, as needed
  • sea salt, to taste
  • 2 cloves garlic, thinly sliced
  • 1 (10 ounce) bag frozen peas
  • coconut yogurt, for serving
  • microgreens, for serving
  • flaky salt, to taste


  • Step 1

    Preheat oven to 450˚F. Line a baking sheet with parchment.

  • Step 2

    Place asparagus on baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 8 minutes and set aside. When cool enough to handle, cut into 1-inch pieces. Reserve some of the tips for garnish (2 to 3 per bowl). Transfer remaining asparagus to a blender.

  • Step 3

    Heat 1 tablespoon olive oil in a medium soup pot. Add spring garlic and cook for 1 minute over medium-low heat. Add peas, water or broth, and a pinch of salt. Simmer until peas are tender, about 5 minutes. Add mixture to blender.

  • Step 4

    Blend on high until smooth, about 1 minute. Add 1-2 tablespoons of water or broth, if needed to adjust consistency.

  • Step 5

    To serve, ladle soup into bowls, add a swirl of yogurt or sour cream, reserved asparagus tips, microgreens, and a sprinkle of gomasio or flaky salt. Serve warm or at room temperature.