Creamy Asparagus and Pea Soup

By Tracy

4 Person

55 Minutes

143 Calories

Simple roasted asparagus soup with peas, shallot, and garlic! Almond milk makes this soup so creamy and satisfying and garlic croutons add the perfect finishing touch. Chances are it’s still a little chilly out where you live as spring creeps on, but there is already ample opportunity to take advantage of spring produce. Bring on the asparagus and peas and all things green, I say! Also, let’s make soup, shall we?

Ingredients

1/4 tsp. salt
1/4 tsp. pepper
4 tbsp. olive or avocado oil
2 cups bread
1/2 medium lemon
1 tbsp. nutritional yeast
1 1/2 cups vegetable broth
1 1/2 cups unsweetened plain almond milk
1 medium shallot
4 cloves garlic
10 oz. fresh or frozen peas
12 oz. asparagus

Method

01

Preheat oven to 400 degrees F (204 degrees C) and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
02

Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
03

Add peas, vegetable broth and almond milk and season with salt and pepper once more.
04

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.
05

Transfer soup to a blender along with asparagus (reserve some for garnish if desired). Blend the soup until creamy and smooth. Transfer back to the pot and bring to medium heat and simmer.
06

Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
07

Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
08

If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
09

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 a touch of black pepper. Leftovers keep covered in the fridge for up to a few days, though best when fresh.

Related Tags

Creamy Asparagus and Pea Soup

3.5

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 143 Kcal
Prep Time 30 Mins
Cook Time 25 Mins
Total Time 55 Mins

02 Ingredients

1/4 tsp. salt

1/4 tsp. pepper

4 tbsp. olive or avocado oil

2 cups bread

1/2 medium lemon

1 tbsp. nutritional yeast

1 1/2 cups vegetable broth

1 1/2 cups unsweetened plain almond milk

1 medium shallot

4 cloves garlic

10 oz. fresh or frozen peas

12 oz. asparagus

03 Method

Step 1

Preheat oven to 400 degrees F (204 degrees C) and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.

Step 2

Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.

Step 3

Add peas, vegetable broth and almond milk and season with salt and pepper once more.

Step 4

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.

Step 5

Transfer soup to a blender along with asparagus (reserve some for garnish if desired). Blend the soup until creamy and smooth. Transfer back to the pot and bring to medium heat and simmer.

Step 6

Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.

Step 7

Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.

Step 8

If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.

Step 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.

Step 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.

Step 11

Serve soup with a touch of black pepper. Leftovers keep covered in the fridge for up to a few days, though best when fresh.

04 Author