Sugar Snap Pea and Asparagus Soup

Sugar Snap Pea and Asparagus Soup

Light, tasty and perfect for Spring, this sugar snap pea and asparagus soup is a healthy light meal or appetiser. If you're craving green vegetables it's a great way to eat them!

Course Main Course, Soup

Cuisine International

Prep Time 10

Cook Time 5

Servings

Calories 62kcal

Author Corina Blum

Ingredients

250 g asparagus spears `
200 g sugar snap peas
1 onion or 4 spring onions
1 clove garlic
800 ml vegetable stock
pinch black pepper
2 tablespoon yogurt to serve

Metric - US Customary

Instructions

Remove the woody ends of the asparagus. Bend the asparagus and they should snap just above the woody bit.
Dice the asparagus, onion and the sugar snap peas and put in a small saucepan. Add the crushed garlic.
Cover the vegetables with hot vegetable stock and simmer for 5 minutes or until tender.
Transfer to a blender or use a hand-held blender to blend till smooth. Season to taste.
Put in a bowl. Add a drizzle of yogurt to garnish.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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