Creamy Asparagus and Pea Soup

Back to all recipes




  • 1 pound Asparagus
  • 3 tablespoons Olive oil, divided
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 2 Medium leeks
  • 4 Garlic cloves, minced
  • 10 ounces (2 cups) Baby peas, fresh or frozen and thawed
  • 2 cups Gluten free vegetable broth
  • 1 (14-ounce) can Coconut milk
  • 2 tablespoons San-J Tamari Soy Sauce
  • 1 tablespoon Juice of ½ lemon


Servings: 4-6

Preheat the oven to 400 degrees.

Trim the woody ends off the asparagus. Place on a sheet pan. Drizzle with 1 tablespoon olive oil and season with 1 teaspoon salt and ½ teaspoon pepper. Toss to coat and roast for 10 minutes or until tender. Cut into 1-2 inch pieces, saving a few of the tips for garnish.

Clean the leeks and chop the white and light green parts. Heat 2 tablespoons oil in a stock pot or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring occasionally, for another minute.  

Save a few of the peas for garnish and place the rest in the skillet along with the vegetable broth, coconut milk, 1 teaspoon salt, and ½ teaspoon pepper. Raise the heat and bring to a boil. Pour the mixture into a blender, working in batches if necessary, and blend until smooth. Pour the mixture back into the pot, heat until hot, and stir in San-J Tamari Soy Sauce and lemon juice. Season to taste with additional salt and pepper, if necessary. 

Serve, garnished with reserved asparagus tips and peas.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Comments & Reviews