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