All recipes

Asparagus Pea & Pesto Soup

V
V*
DF
GF
Serves
4
Cook Time
20-25 minutes

This one is all about making the most of asparagus when it’s in season. I like to barely cook my asparagus as it has such a lovely texture without much cooking. Season how you want - I love going heavy on the lemon to make it super fresh and moreish.

This one is all about making the most of asparagus when it’s in season. I like to barely cook my asparagus as it has such a lovely texture without much cooking. Season how you want - I love going heavy on the lemon to make it super fresh and moreish.

IngredientsMethod

Ingredients

For the soup

  1. Butter |3 tbsp|

  2. Chilli flakes |2 tsp|

  3. Fennel seeds |2 tbsp|

  4. Shallots |4| very finely chopped

  5. Garlic cloves |4| grated

  6. Small pasta |250g| I used little soup pasta

  7. Vegetable stock |2L|

  8. Lemons |2| zested and juiced

  9. Asparagus |2 bunches| sliced on a slight angle

  10. Frozen peas |300g|

  11. Jarred pesto |2 tbsp| vegan if desired

  12. Basil |30g| stems removed, leaves roughly torn

  13. Plant based parmesan or parmesan | | fresh grating

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Saute the base
  1. Melt the butter in a large saucepan or pot over a medium heat
  2. Add the chilli flakes, fennel seeds, chopped shallots, garlic and a generous pinch of salt
  3. Cook stirring occasionally for 10 minutes until very aromatic and the shallots are soft and translucent
  4. Ensure the garlic does not catch or burn
Cook pasta
  1. Add the pasta, stock and grate in the zest of the two lemons
  2. Bring to a simmer
  3. Cook until the pasta is around 2 minutes from being al dente
  4. Usually this will take around 7-8 minutes
Finish soup
  1. Stir in the asparagus, peas and basil and simmer for a further minute
  2. Remove from the heat and stir in the pesto and torn basil leaves
  3. Taste and season with salt, pepper and plenty of lemon juice
Serve
  1. Ladle into bowls
  2. Finish with a fresh grating of parmesan or plant based parmesan

Method

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

Other tasty recipes to try...

View all
Confit Garlic EVOO Roast Potatoes
V
V*
DF
GF
Chilli Peanut Udon w/ Charred Sesame Broccoli
V
V*
DF
GF
Red Pepper Butter Beans w/ Leeks & Grapenuts
V
V*
DF
GF
Sticky Sesame Rice Bowl with Tofu
V
V*
DF
GF
View all
asparagus-pea-and-pesto-soup