Cold Herbed Spring Pea & Asparagus Soup with Ginger Hazelnut Crunch

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This recipe, from Anna Klimmek, of Happy Food MN, is healthy, easy, colorful, and seasonal. It is truly a taste of springtime! Read Anna’s article, The Sweet Surrender to Spring.

 

Cold Herbed Spring Pea & Asparagus Soup

Prep Time 20 mins 

Total Time 3hrs 20 mins 

 

Ingredients:

  • 1 tbsp coconut oil 

  • 3 ea. celery (chopped) 

  • 1 ea. shallot (minced) 

  • 2 ea. garlic cloves (Minced) 

  • 1 bunch asparagus 

  • 1 bag frozen or fresh peas 

  • 3 cups chicken, vegetable stock, water 

  • 1 Tbsp fresh lemon juice (or more to taste) 

  • 1 cup almond milk or oat milk  

  • ¾ cup fresh tarragon or dill 

  • ¾ cup fresh mint 

  • 2 ea. green onion (chopped) 

  • Salt & Pepper to taste 

  • Garnish: blackberries, chive flower or clover flower, and/or Ginger Hazelnut Crunch.  

 

Instructions:

  • In a large saucepan, sweat celery, shallot, and garlic clove in coconut oil. 

  • Cook 3-5minutes or until shallot and celery are softened.  

  • Remove the fibrous stalks of the asparagus and cut into pieces, place in the pot. 

  • Place the asparagus & fresh peas* in the pot. 

  • Add stock and/or water and bring to a simmer. 

  • Cook only until peas and asparagus are bright green. Be careful not to overcook. 

  • As soon as your pot looks vibrant green remove from the heat.  

  • Add lemon juice, coconut milk, herbs, and green onion.   

  • Place in a Vitamix or food processor and blend until very smooth.  

  • Refrigerate for 3 hours** or until fully chilled.  

 

Serve chilled in bowls or in shooters topped with garnishes. Be creative and make it pretty! Think Spring!  

*If using frozen peas, place peas in pot at the end as they already are cooked, just before you add the lemon juice and almond milk. 

**Allowing the soup to rest 24 hours will allow the flavors to meld and only make it better . 

 
 

Ginger Hazelnut Crunch 

 

Ingredients:

  •  1 cup chopped hazelnuts 

  • ¼ cup chopped ginger 

  • 1 tbsp honey 

  • 1 tbsp coconut oil 

  • salt and pepper to taste 

 

Instructions: 

  • Melt coconut oil in sauté pan over medium heat. 

  • As soon as the coconut oil is melted, add the chopped hazelnuts & ginger.  

  • Allow to cook for 30 seconds – 1 minute, allow to become aromatic.  

  • Add honey. Stir the mixture until incorporated.  

  • Cook another 30 seconds – 1 minute, taking care not to burn. 

  • Remove from heat and place on to parchment paper 

  • Allow to cool. 

 

Anna Klimmek is a trained chef, certified Health Coach, and the founder of Happy Food MN. She received her training from the Institute for Integrative Nutrition and Le Cordon Bleu Training. Anna’s approach to food and cooking is to recognize that all things are interconnected. She takes a holistic approach to eating, cooking, and lifestyle and teaches you how they all play into each other. Anna is a graduate of Green Lotus Yoga Center’s 200-hour yoga teacher training program.

 

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