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Zucchini Asparagus and Pea Soup

This creamy purée of asparagus, zucchini, and peas gets added flavor from basil, mint, and cilantro.

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , Keto Friendly , Low Calorie , Mediterranean , Nutritarian , Vegan , Vegetarian

Yield:

4 servings (1.4 l)

Total Time:

17 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (1.4 l)

Total Time:

17 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 3 cups (720 ml) vegetable broth [or chicken broth]
  • 8 stalks asparagus, ends trimmed
  • 5 small (375 g) zucchini
  • 1 cup (200 g) frozen peas, thawed
  • ½ cup (15 g) fresh basil leaf
  • ¼ cup (10 g) fresh mint leaves
  • ½ cup (15 g) fresh cilantro leaves
  • ½ teaspoon salt, optional
  • ¼ teaspoon ground black pepper

Directions

  1. Place stock, asparagus, zucchini, peas, basil, mint, and cilantro into the Vitamix container in the order listed and secure the lid.Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 6 minutes, or until heavy steam escapes through the vented lid plug.

Chef's Notes

  • Garnish with more herbs and a little drizzle of lemon juice.

Ingredients

  • 3 cups (720 ml) vegetable broth [or chicken broth]
  • 8 stalks asparagus, ends trimmed
  • 5 small (375 g) zucchini
  • 1 cup (200 g) frozen peas, thawed
  • ½ cup (15 g) fresh basil leaf
  • ¼ cup (10 g) fresh mint leaves
  • ½ cup (15 g) fresh cilantro leaves
  • ½ teaspoon salt, optional
  • ¼ teaspoon ground black pepper

Directions

  1. Place stock, asparagus, zucchini, peas, basil, mint, and cilantro into the Vitamix container in the order listed and secure the lid.Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 6 minutes, or until heavy steam escapes through the vented lid plug.

Chef's Notes

  • Garnish with more herbs and a little drizzle of lemon juice.