Asparagus, Mint & Pea Soup

Asparagus Easy Mint Pea Soup

For a simple lunch, in spring when fresh asparagus is in abundance, is this asparagus, mint and pea soup. It takes around 30 minutes to make with just a few ingredients, and you get this silky green soup, which is delicious served with warm bread rolls.

Asparagus Mint Pea Soup

Serves up to 6


  • 2 bunches of asparagus, reserve the tips for garnish
  • 50g butter
  • 1 tbsp olive oil
  • 1 white onion
  • 1 medium potato
  • 1 litre vegetable stock
  • 1 tbsp chopped mint
  • 250g frozen peas
  • A pinch of salt and pepper and for extra spice one small green chilli (optional)
  • 2 tbsp cream (optional)


  • Heat the butter and olive oil in a medium pan.
  • Dice the onion and add to the pan and cook until soft, without colouring.
  • Peel, dice the potato and add to the pan, cook for 10 minutes, do not brown keep stirring. At this point, I add the chilli.
  • Cook the asparagus tips in a small pan of boiling water for 3 minutes then refresh in cold water.
  • Chop the asparagus in 2cm pieces, reserving the tips, and add with the stock to the pan.
  • Bring to boil and cover and allow to simmer for 5 minutes.
  • Add the mint and frozen peas and cook for a further 3 minutes.
  • Blend until smooth.
  • Add 2 tablespoons of cream, return to the pan reheat.
  • Season to taste, garnish with the asparagus tips and serve with warm rolls.

Norah's Tip: I use Pot Watchers to stop my pan boiling over.

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