Asparagus, Green Pea & Bacon Soup

  • Yield : 3
  • Servings : 3
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
  • PrintFriendly and PDF


  • 1 medium bunch asparagus, trimmed
  • 4 slices streaky bacon
  • 1/2 large white onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups chicken or vegetable stock
  • 1 cup peas (fresh or frozen)
  • 1/2 cup coconut milk or cream (optional)


Step 1

Note: green peas (along with other legumes in pods like snap peas and green beans) are a generally accepted food in the paleo community, so long as it remains an occasional food.

Step 2

Fry the bacon in a large, wide-bottomed pan until crispy, remove with a slotted spoon and set aside to cool. When cool chop into small pieces.

Step 3

Saute the garlic and onion in the same pan (you want to get them sizzling in the leftover bacon fat) for a few minutes until the onion turns golden. Stir in the asparagus and peas.

Step 4

Pour in the stock and bring to a boil. Cover and turn down the heat. Let simmer for 20 minutes.

Step 5

Take the pan off the heat and, using a hand blender, process the soup until smooth. Season according to taste and stir in the coconut milk/cream if using.

Step 6

Stir in the bacon bits and serve.

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