This year, instead of making Vegan Matzo Ball Soup for the Passover Seder, I decided to make Green Pea and Asparagus soup instead. This green, springtime soup is a bit of an Alandi Passover tradition--but it would be great for Easter or any springtime gathering. It's an amazingly delicious soup that takes little time to make and yet leaves your guests delighted.
I adapted this recipe from one of my favourite cookbooks, Mediterranean Vegetarian Cooking by Colin Spencer.
- 1 bunch asparagus
- 1 lb. organic frozen peas, defrosted
- 2 Tbsp. olive oil
- 8 cups vegetable broth
- Salt and black pepper to taste
- 2 tbsp parsley, chopped
- Break off the tough white part of the asparagus stalks and save for future vegetable broth. Cut off the asparagus tips and reserve. Chop the green, tender asparagus stalks in 2" pieces.
- Heat olive oil in pan and cook the asparagus and green peas for a few minutes. Add the vegetable broth and simmer for 15 minutes.
- Blend in a blender or with an immersion blender. Reheat.
- Stir fry the asparagus tips in olive oil for a few minutes and add to the soup. Add the salt, pepper and parsley and cook a few more minutes to combine the flavours.
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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