Creamy Asparagus and Watercress Spring Pea Soup

Asparagus is a rich source of vitamins A, C, and K, as well as folate and fiber. It is known for its diuretic properties and is believed to help detoxify the body.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Creamy Asparagus and Watercress Spring Pea Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 800

Best Season: Spring

Ingredients

Servings

• 300 gram Asparagus
• 1 cup Watercress
• 1 cup Spring Peas
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 cup Heavy cream
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic, sauté until fragrant.
3. Add asparagus, watercress, and spring peas to the pot. Cook for 5 minutes.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. Return the soup to the pot and stir in heavy cream. Season with salt and black pepper.
7. Simmer for another 5 minutes.
8. Serve hot and garnish with additional asparagus spears or watercress leaves if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 8g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.