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Asparagus Tarragon Pea Soup - Healthy, Plant-Based Oil-Free, Gluten-free, Dairy-Free, Vegan Recipe from Plants-Rule
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5 from 1 vote

Asparagus Tarragon Pea Soup

The delicious flavors of Spring shine in this easy,fat-free soup. The trick to this healthy recipe is to not overcook the asparagusand peas – you want to maintain that bright color and fresh flavor.
Total Time25 minutes
Course: Lunch, Soup
Cuisine: American, Califlornia, Dairy-Free, Gluten-Free, Grain-Free, Healthy, Oil-Free, Plant-Based, Spring, Vegan, Vegetarian
Keyword: asparagus, easy, Farmer's Market, freezer-friendly, gluten-free, grain-free, green, healthy, herbs, oil-free, peas, plant-based, simple, spring, vegan, vegetarian, wfpb
Servings: 4
Calories: 91kcal

Ingredients

  • 1 medium leek white and green parts divided , trimmed and sliced
  • 1 1/2 pounds asparagus about 1 bunch
  • 1 medium Yukon Gold potato diced (about 1/2 cup cubes)
  • 2 cups vegetable broth low sodium
  • 1 cup water
  • 1/2 cup peas frozen and thawed
  • 2 tablespoons fresh tarragon or 1 tablespoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

To make the Asparagus Tarragon Pea Soup:

  • In a medium pot, combine the sliced leeks, potato, asparagus tips, vegetable broth, and water.
  • Cover and bring to a boil. Reduce the heat and simmer 10-15 minutes, just until the potatoes are tender. Add the peas and tarragon and cook 1 more minute.
  • Using an immersion blender (or transferring the mixture to a stand blender), carefullypuree the soup until smooth.  Season to taste with salt and pepper
  • Add warm water, as needed, to reach a smooth, pourable consistency. Taste to adjust seasoning.
  • Garnish with fresh tarragon and peas to serve

Notes

EASY | SERVINGS: 4 | READY IN: 25 MINUTES | YIELD: 6 CUPS