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+ servings

Sweet Pea Asparagus Soup with Dulse

by Jennifer
  • 2 tablespoons coconut oil
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • 2 cups vegetable broth
  • 8 ounces thin asparagus, trimmed and cut into 1-inch pieces
  • 1 16- ounce bag frozen peas
  • 2 tablespoons fresh tarragon, chopped
  • 2 teaspoons dulse flakes
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • ¼ cup fresh chives, for garnish
  • Heat a medium pot. Add coconut oil, onion and garlic. Cook until onions are tender, about 5 minutes.
  • Add the broth, asparagus, and peas and bring to a boil. Reduce heat and cook 5 minutes.
  • Transfer 1/3 of the the mixture to a blender. Carefully blend until smooth and return to pot. Alternatively, use an immersion blender to blend some of the soup, leaving some chunkiness.
  • Continue cooking for about 3 minutes until asparagus and peas are tender but still bright green. Remove from heat and stir in tarragon, dulse, salt, and pepper. Garnish with chives before serving.
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