Asparagus Soup


Asparagus SOUP

2 T olive oil, ghee or butter                                   

1 bundle or 1 lb asparagus (2 C rough cut)

1 Cup sugar snap peas cut in half

4 C Stock: chicken, vegetable or No-chicken broth                                                 

1 C leek rough chopped (white part only)

3-4 cloves of garlic chopped

1 tsp fresh or 1/2 tsp dried herbs: thyme, basil or oregano minced

Salt & Pepper to taste


  • On medium in a preheated pot, sauté leeks in olive oil. 
  • Add the asparagus, sugar snaps, and garlic.
  • Cover vegetables with 4 cups of broth of choice and bring to a boil. 
  • Lower heat and simmer for 10-15 minutes, until vegetables are tender.
  • Carefully using an immersion hand blender, puree the soup. 
  • Add salt and pepper to taste.


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Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

1 Comment

  1. curryGalAdmin on October 10, 2014 at 1:03 PM

    We love hearing feedback about your culinary successes with our recipes 🙂 XOXO

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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