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
  • 6-8 cups Broth - Chicken or Veggie
  • 2 Tbsp Salute Santé! Lemon Grapeseed Oil
  • Edible flowers (Pansies,Marigolds, Nasturtiums) - cut into little pieces
  • Butter to finish - optional


  • Sauté onion and garlic in grapeseed oil until translucent. 
  • Add asparagus and peas and sauté for about 5 minutes. 
  • Mix well, add stock and bring to a boil.
  • Add cilantro and parsley.
  • Reduce heat and simmer until asparagus is soft. 
  • In batches purée in vita mix, hand immersion or blender until smooth. 
  • Add salt, pepper and butter to taste (optional)
  • Served garnished with lemon oil and marigolds!! 


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

Products In This Recipe

Salute Santé Sofi Gold Winner Grapeseed Oil

Cold Pressed Grapeseed Oil 1 GAL

Salute Santé Grapeseed Oil Sofi Gold Award

Cold Pressed Grapeseed Oil 1L can

Lemon Grapeseed Oil 200ml bottle