A refreshing, vibrant soup that embodies the essence of spring, combining fresh peas and asparagus for a light yet satisfying meal.

Scale

2 cups fresh peas

1 bunch asparagus, chopped

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

Salt and pepper to taste

Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.

Stir in the minced garlic and cook for another 2 minutes until fragrant.

Add the chopped asparagus and peas, stirring occasionally until just tender.

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.

Season with salt and pepper before blending the soup to your desired consistency using an immersion blender. Serve hot.

Use fresh ingredients for the best flavor.

Store leftovers in an airtight container for up to 3 days in the fridge.

Freezing is possible; ensure soup is cooled completely before freezing.

Keywords: spring pea soup, asparagus soup, fresh spring recipes, vegetable soup