"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."
Asparagus And Sweet Pea Soup With Spring Garlic
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Prep time 15mins
Cook time 20mins
Serves or Makes: 4
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ingredients
- 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
Method
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.