• 1 bag of frozen organic asparagus (preferably thawed)
  • 1T EVOO (extra virgin olive oil)
  • a couple of garlic cloves
  • 1/2 onion
  • 2-3c of frozen organic peas
  • 1 box low-sodium vegetable broth

Ready In 20 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Chop the garlic and onions.

Step 2

  • Saute the onions in the EVOO, adding the garlic after a couple of minutes; cook until the onions are translucent.

Step 3

  • Add the whole bag of asparagus and cover everything with the broth. Season with salt and pepper and a pinch of red pepper flakes, if using.Simmer until the asparagus is bright green and tender (if you've thawed the asparagus it will only take a couple of minutes). Turn off the heat and puree using an immersion blender.

Step 4

  • Add peas (the heat of the soup will quickly thaw them) and puree until smooth; add more until it reaches the thickness you like.Top with chives and a small dollop of creme fraiche or sour cream or greek yogurt.