Spinach, Asparagus & Pea Soup

When I made Gordon Ramsay's Broccoli Soup last fall, I was immediately struck with the possibility of using the same technique with other vegetables. Here it is again, this time made with peas, asparagus and spinach - and very delicious too. This is just so fast and easy, it's mind-boggling. It's simple and healthy enough for everyday menus but it would also make an excellent starter to a more formal meal. Just prepare everything in advance, then it can be cooked and puréed in under 10 minutes.

2 servings
15 minutes - 10 minutes prep time


1 cups shelled peas (2 cups of peas in the pod)
1 1/2 cups water
1/2 teaspoon sea salt
12 spears asparagus
2 to 3 cups fresh spinach
2 tablespoons sunflower seeds
1 tablespoon sunflower seed oil OR butter
1/4 teaspoon black peppercorns, crushed
1 tablespoon grated Parmesan cheese
OR 2 slices of goat cheese

Shell the peas, and put them in a large pot with the water and sea salt. Clean and trim the asparagus. Wash and pick over the spinach, and rinse it well again and drain it. Remove any limp or slimy leaves and any coarse stems, but tender stems can be left, as they will purée.

Bring the peas to a boil. Once they are boiling, add the asparagus spears. I cut them in half to be sure they would fit into the pot and the blender, but they don't need to be cut up beyond that. When they have cooked for 2 or 3 minutes, add the spinach. Cook for another minute or two, until all the vegetables are just tender.

Put the vegetables and their cooking water into a blender with the sunflower seeds, oil or butter, and pepper. Purée until very smooth. Serve garnished with the cheese.