Just Chillin’

How typical; I find something I like, and I’m nothing short of obsessed. Now, while I had never had much of a penchant for chilled soups before, I’m suddenly overcome with the desire to whip up batch after batch of cool, savory blends. Rather than fight the urge, I’m riding this wave out, seeing where it might take me. So far, it’s been a rather delicious journey.

The myriad of new seasonal veggies have proven too tempting to leave at the market, and everything from the baby sprouts pushing through the dirt and the tiny buds developing on trees seems to scream “green!” to me, and so green has been the inspiration behind many recent meals. Although leafy greens would be a natural though, I decided to leave them for salads this time, and create a wholly different sort of green soup.

Avocados, peas, and roasted asparagus join forces in this emerald mix. Not entirely smooth but with a satisfying bit of texture, this refreshing soup is another utterly simple recipe, and should spring decide to pull another cold snap over us, could happily be warmed up if desired.

Spring Green Soup

1 Pound Fresh Asparagus
3 Medium Shallots
3 Cloves Garlic
Olive Oil
Salt and Pepper

3 Cups Water
1 Tablespoon Apple Cider Vinegar
1 – 2 Tablespoons Braggs Liquid Aminos
2 Cups Fresh or Frozen Green Peas
1 Ripe Avocado
2 Fresh or Dried and Re-Hydrated Shiitake Mushrooms
Handful Fresh Parsley (About 1/4 Cup)
Olive Oil for Garnish (Optional)

Preheat your oven to 400 degrees, and line baking sheet with aluminum foil. Snap off the woody ends of the asparagus, and spread them out in an even layer on the baking sheet. Peel the garlic and shallots, and slice the shallots in half. Place them on the sheet as well. Drizzle lightly with olive oil, and sprinkle with just a pinch of salt and pepper. Bake for 20 – 30 minutes, until the asparagus are bright green and tender. Let cool.

To complete the soup, toss everything else into your blender, along with the asparagus, and allow it to spin until mostly smooth, but definitely not pureed. Chill briefly if necessary, and top individual servings with just a drizzle of olive oil if desired.

Makes about 6 Cups

Printable Recipe


36 thoughts on “Just Chillin’

  1. Aww, I wish the asparagus season starts soon. I’m really intrigued by the addition of shiitake mushrooms. I’ve never roasted shallots before, for some reason, but it sounds good. And everyone knows that roasted asparagus rocks.

  2. Asparagus, green peas, advocado and shiitake mushrooms. All the things that I love in a soup ! Sounds like we’ve got the same taste buds Hannah ! ;)

  3. Yummo, the roasted asparagus looks great on it’s own. I have never been overly fond of cold soups either, but this looks fantastic.

    When I like something, I really like it. Be it food, crafts…etc. Obsession is a good word to describe it.

  4. Ooh, the combination of asparagus and avocado sounds really refreshing. What would we do without avocado? It is underutilized in my cooking, all the more reason to try this recipe soon!

  5. Ooh ooh, want! I’ve never really had much in the way of chilled soups before, but I really like the sound of this one’s chunkier texture. Kinda like a green, more wholesome and delicious gazpacho (or not really… :P)

    And the idea of roasting the asparagus first? Brilliant!

  6. This looks amazing! And the colors are just gorgeos. I’m definitely going to try this out, asparagus season has also started here! ^__^

  7. Hello Hannah!

    What a superb & divine spring,…good for you soup this is!

    I so love the fab combiantion of real flavours in here!

    Many greets from sunny Brussels!

  8. I’ve been overwhelmed with the desire for GREEN lately so this soup is calling my name. Could there be a more appropriate dish for spring? I don’t think so! This looks so fresh and bright, I can’t wait to make my own batch. And since it is already getting HOT over here I’ll love the chilliness.

  9. Looks super delicious. Would be perfect comfort food for me right now with a slice of crunch toasted garlic bread.

    OK, now I am salivating…

  10. Woweehhh!! Two thumbs up for the most beautiful looking spring soup! I think I might even like this one better than the carrot-beet soup. Please keep the soups coming and spoiling our eyes ( and tummies) with such beauty :)

  11. I’m super hooked on asparagus right now! Our local asparagus is so sweet and yummy, I’d love to try this soup. It’s so bright and screams Spring!
    Eco Mama

  12. I love love LOVE asparagus, and this looks so absolutely fantastic! Again, gorgeous color in the soup as well! You always make dishes that look so delicious to the eye!

  13. I adore roasted asparagus so stopping there would have been perfectly fine with me. Putting it in that luscious-looking soup takes it to a whole new level. Very Nice.

  14. Yum! That looks fantastic. In the vein of fanciful spring soups, I’ve been wondering about the possibilities for artichoke soup. Maybe you want to tackle that one next? : )

  15. The color of the soup is so pretty and vibrant! Enjoy your soup wave! I’m certainly doing more winter soups these days.

  16. I’m not one for chilled soups either…I remember the first time I had gazpacho. To me it was like cold salsa…where’s the chips? But this soup looks like it would be good chilled because of the creamy avocado. Thanks for sharing!

  17. I’m not sure I can get used to cold soups.. maybe I just haven’t tried the right one. The presentation of your soup is gorgeous and perfect as always.

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