Vegan Creamy Asparagus and Pea Soup with Mint - Vegan
The Vegan Creamy Asparagus and Pea Soup with Mint is a celebration of spring in a bowl. This vibrant green soup combines tender asparagus, sweet peas, and refreshing mint leaves with a creamy coconut milk base, creating a dish that is both visually stunning and irresistibly delicious.
Ingrédients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 cups vegetable broth
- 1 cup frozen peas
- 1 can (14 oz) coconut milk
- 1/4 cup fresh mint leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the asparagus and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the asparagus is tender.
- Add the peas and coconut milk, and cook for an additional 5 minutes.
- Carefully transfer the soup to a blender, working in batches if necessary, and blend until smooth.
- Return the soup to the pot and add the fresh mint, salt, black pepper, lemon zest, and lemon juice. Stir to combine.
- Heat the soup gently until warmed through. Adjust seasoning to taste before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 15g | Protéines: 5g | Fat: 12g | Sucre: 4g
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