Gluten Free Creamy Asparagus and Pea Soup Recipe

by Carol Kicinski on March 7, 2017

Share this with:
Post image for Gluten Free Creamy Asparagus and Pea Soup Recipe

Gluten Free Creamy Asparagus and Pea Soup Recipe

I love spring! The world just seems so fresh and new and filled with lovely possibilities. And then there are all those lovely spring veggies, such as baby peas and asparagus!

I also love soup. I could eat soup for every meal in every season but I especially love this dairy free Gluten Free Creamy Asparagus and Pea Soup Recipe.

This recipe is quick and easy and really pretty. It makes for a lovely lunch if you happen to be one of those people who entertains at lunch – and personally I feel more people should! If you like, serve the soup with some toasted gluten free baguette slices brushed with olive oil and garlic – yum!

This soup is like spring in a bowl!

Dairy and gluten free creamy asparagus and pea soup

Gluten Free Creamy Asparagus and Pea Soup Recipe

Ingredients

1 pound asparagus
3 tablespoons olive oil, divided
Kosher or fine sea salt
Black pepper
2 medium leeks
4 garlic cloves, minced
10 ounces (2 cups) fresh or frozen and thawed baby peas
2 cups gluten free vegetable broth
1 (14-ounce) can coconut milk
2 tablespoons San-J Tamari
Juice of ½ lemon (1 tablespoon)

Directions

Preheat the oven to 400 degrees.

Trim the woody ends off the asparagus. Place on a sheet pan. Drizzle with 1 tablespoon olive oil, season with 1 teaspoon salt and ½ teaspoon pepper. Toss to coat, and roast for 10 minutes or until tender. Cut into 1-2 inch pieces, saving a few of the tips for garnish.

Clean the leeks and chop the white and light green parts. Heat 2 tablespoons oil in a stock pot or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring occasionally, for another minute.

Save a few of the peas for garnish and place the rest in the skillet along with the vegetable broth, coconut milk, 1 teaspoon salt, and ½ teaspoon pepper. Raise the heat and bring to a boil. Pour the mixture into a blender, working in batches if necessary, and blend until smooth. Pour the mixture back into the pot, heat until hot, and stir in the tamari and lemon juice. Season to taste with additional salt and pepper, if necessary.

Serve, garnished with reserved asparagus tips and peas.

Servings:

A Gluten Free Creamy Asparagus and Pea Soup Recipe that serves 4 – 6

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Share This:
Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Soups & Stews

{ 0 comments… add one now }

Leave a Comment

{ 1 trackback }

Previous post: Gluten Free Two Ingredient No-bake Icebox Cake Recipe

Next post: Gluten Free Thai Noodles with Vegetables Recipe