I recently tried this recipe from one of my favorite culinary sites for soup – Love & Lemons – and I have to say, it is outstanding! Peas, asparagus, pine nuts, and fresh basil pack a powerful nutritional punch in this delicious asparagus soup recipe. I buy my pine nuts at Costco and keep them in the fridge – much more affordable than purchasing in a smaller amount from the grocery store.
Here’s the recipe – when I made it I left out the red pepper flakes she recommended – and I’m also going to tell you how to modify it if you have sensitivities…
Creamy Asparagus Soup Recipe
Ingredients
– 2 tablespoons extra-virgin olive oil, more for drizzling
– 3 scallions, chopped
– 2 small Yukon gold potatoes, 1½ cups diced
– 3 garlic cloves, minced (use 1/2 tsp garlic powder instead if you are sensitive, or omit)
– Heaping ½ teaspoon sea salt, more to taste
– ½ teaspoon freshly ground black pepper (omit if sensitive, or just use a sprinkle)
– 3 cups water
– 2 cups chopped fresh asparagus
– 1 cup frozen peas
– 1 heaping teaspoon Dijon mustard
– 3 tablespoons lemon juice (reduce as needed, keeping in mind that lemons are alkaline once metabolized)
– ½ teaspoon lemon zest
– 1 packed cup fresh basil
Mint & Pine Nut Topping
– ¼ cup toasted pine nuts, chopped
– ¼ cup fresh mint, minced
– Pinch of salt
*this topping MAKES this soup next-level – do NOT skip the topping! And feel free to make extra so you can really load it on 🙂
Instructions:
– Make the mint & pine nut topping by chopping together the pine nuts, mint, and salt. Set aside.
– Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender.
– Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined. Season to taste.
– Portion the soup into bowls and sprinkle with the mint & pine nut topping, drizzles of olive oil, and a few sprigs of fresh mint, if desired.
*if you like a little more chew with your soups, then just sprinkle in some extra pine nuts. Or serve with toasted bread or crackers.
Do you have a favorite soup recipe? Please share below, or post a link to it!
Jini Patel Thompson is an internationally recognized expert on natural healing for digestive diseases. She healed herself from widespread Crohn’s Disease and has remained drug and surgery-free for over 25 years. Jini has appeared on numerous podcast, TV, and radio shows throughout the U.S., U.K., Canada, and Australia, giving people hope and vision for how they can heal their Colitis, Crohn’s, Diverticulitis and Irritable Bowel Syndrome (IBS), using entirely natural methods. Her books on natural healing for digestive diseases have sold worldwide in over 80 countries.
