A simple vegan cream of asparagus soup is enhanced with the addition of peas and leafy greens.
If ever there was a soup that celebrates spring, it would be this one. Now that asparagus is sold nearly year-round, it’s not as much of a “sign of spring” as it used to be, but still, I think of it as such and think it tastes best in its true season.
Though this doesn’t make a large pot full of soup, each serving has a lovely intensity. I’ve been making a version of this soup since time immemorial, or at least since the 1980s!