Believe it or not, its still soup season!

March 28, 2018 | Lexi Sinclair | Crowded Kitchen

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It's still soup season, but despite the chilly temps, we've thankfully moved on to Spring produce!

This soup is loaded with spring veggies - peas, asparagus, potatoes, leeks, chives, etc.

Let's quickly talk toppings - I can't eat pureed soups without some kind of crunchy or other interesting textural element. (The same goes for smoothie bowls!) It's just more satisfying. We topped these bowls with roasted asparagus, cashew cream drizzle, microgreens and freeze dried peas, which we found at our Whole Foods. Not pictured, but we also threw on a generous handful of our favorite roasted lentils!

 Asparagus Pea Spring Soup


 2 tbsp coconut or olive oil

1 1/2 cup chopped leeks

1/2 cup sliced fennel

3 cloves garlic, minced

2 cups vegetable broth

1 cup fresh peas

2 cups asparagus, chopped

4 tsp freshly squeezed lemon juice

2 cups peeled and diced russet potatoes

2 tsp salt

3/4 tsp pepper

2 tbsp chives

1 1/2 tsp dill

1 1/2 cups leafy kale

1 cup cashew milk (or other nondairy alternative)

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This could be served hot or chilled

Use fresh peas if you can find them..


Cut leeks in half, remove outer leaves and wash well. Roughly chop.

In a large stock pot over medium high heat, add leeks, fennel and garlic to coconut oil. Cook for 5-7 minutes, or until softened. 

Add in broth, potatoes, salt, and pepper. Bring to a boil, then cover, and let simmer for 20 min. 

Add in peas and asparagus and let simmer for additional 10 minutes. 

Lastly, add in chopped chives, lemon juice, kale, and cashew milk. 

Using either an immersion blender or regular blender that can handle hot food, blend together until smooth. Top with additional asparagus, a drizzle of cashew or coconut cream, microgreens and freeze dried peas for some crunch!

Alex Matthews