A savory soup seasoned to perfection. It’s a “lick the bowl clean” kind of recipe.
Creamy Asparagus and Pea Soup RecipePrint
- Olive or avocado oil
- 12 ounces (1 large bundle) asparagus; trimmed
- 10 ounces (~2 cups) fresh or frozen peas
- 4 cloves garlic; minced
- 1 shallot; thinly sliced
- Salt + Pepper
- 1 1/2 cups Almond Breeze Unsweetened Original OR Almond Cashew Original
- 1 1/2 cups vegetable broth
- 1-2 Tbsp nutritional yeast (optional | for a slightly cheesy flavor)
- 1/2 lemon; juiced (optional; for brightness)
- 2 cups bread (any kind); cubed
- 1/4 cup olive oil (or other neutral oil)
- 1/4 tsp each garlic powder; salt + pepper; dried oregano; dried basil
1 Preheat oven to 400 degrees F and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
2 Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
3 Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
4 Add peas, vegetable broth and almond milk and season with salt and pepper once more.
5 Transfer soup to blender along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
6 Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
7 Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
8 If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
9 Add bread crumbs to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
10 Spread on a clean baking sheet (or the one you used earlier) and bake or 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
11 Serve soup with croutons and a touch of black pepper and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days, though best when fresh.
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