Creamy Chilled Asparagus Pea Soup

On a warm day, chilled soup is a good option.  One of the best chilled soups I ever enjoyed at a restaurant was a creamy asparagus pea soup.  I am sure it contained lots of dairy, but it was so flavorful and tasted like spring.  I recreated a vegan version free of dairy and gluten that is so simple to make, you can have it ready in 5 minutes; it requires no cooking too.  I use heart healthy avocado to make it creamy in place of the dairy, and you would never know; it is so silky.  This would be wonderful with some salad on the side for a light spring/summer dinner.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 2 servings | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 5 minutes

Ingredients

• 1 bunch organic asparagus
• 2 cups organic peas (frozen is fine, just dethaw them first)
• 1 large organic avocado
• 1 organic garlic clove
• 3 scallions, sliced
• 2 Tbsp fresh marjoram
• 2 Tbsp fresh thyme
• 3 Tbsp lemon juice
• 1 cup filtered water, or as needed
• 1/2 tsp sea salt or to taste

Instructions

In a high speed blender, combine all ingredients and blend until smooth (adding more water if too thick). Serve chilled.