Catherine's Asparagus Pea Soup

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Tags: Asparagus, Peas, Pureed Soup, Vegan
Course: Brunch, Side Dish, Soup
Such a delicious fresh taste and what a beautiful burst of Spring! The color, the texture all shout It's Spring!


  • 1 Small Onion, chopped
  • 2 Bunches Fresh Asparagus , chopped 
  • 2 cups Fresh or frozen peas
  • 1 Bunch Flat leaf parsley, stems trimmed
  • 1 Bunch Cilantro leaves, stems trimmed
  • 3 Cloves Garlic, chopped
  • 3 Tbsp. Salute Santé! Grapeseed Oil - enough for sautéing
  • 4 cups Broth - Chicken or Veggie
  • 2 Tbsp Salute Santé! Lemon Grapeseed Oil
  • Edible flowers (Pansies,Marigolds, Nasturtiums) - cut into little pieces


  • Sauté onion and garlic in grapeseed oil until translucent. 
  • Add asparagus and peas and sauté for about 5 minutes. 
  • Add cilantro and parsley.
  • Mix well, add stock and bring to a boil.
  • Reduce heat and simmer until asparagus is soft. 
  • In batches purée in vitamin or blender until smooth. 
  • Served garnished with lemon oil and marigolds!! 


The soup can be blended in either a blender or Vita Mix, which allows for an extremely creamy texture for the soup without any cream!

Products In This Recipe

Cold Pressed 1 GAL Grapeseed Oil

Cold Pressed Grapeseed Oil 1L can

Lemon Grapeseed Oil 200ml bottle