Name: Creamy Asparagus Pea Soup
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive or avocado oil; 12 ounces asparagus ((trimmed)); 10 ounces fresh or frozen peas ((2 cups yield ~10 ounces)); 4 cloves garlic ((minced)); 1 medium shallot ((thinly sliced)); null null salt; null null pepper; 1.5 cups unsweetened plain almond milk; 1.5 cups vegetable broth ((DIY or store-bought)); 1 tbsp nutritional yeast ((optional // for a slightly cheesy flavor)); 0.5 medium lemon ((optional // juiced // for brightness)); 2 cups bread ((any kind // cubed)); 0.25 cup olive oil ((or other neutral oil)); 0.25 tsp garlic powder; 0.25 null salt; 0.25 null pepper; 0.25 tsp dried oregano; 0.25 tsp dried basil

Instructions

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1

Preheat oven to 400 degrees F (204 C). Spread asparagus (12 ounces) on a 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 over medium heat. Add oil (2 tbsp), shallot (1 medium), and garlic (4 cloves). Season lightly with [salt] and [pepper] and stir. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
4

Add fresh or frozen peas (10 ounces), vegetable broth (1.5 cups), and unsweetened plain almond milk (1.5 cups). Season with [salt] and [pepper] once more.
5

Transfer soup to a blender (safe for hot liquids). Add [asparagus] (reserve some for garnish if desired). Blend until creamy and smooth. Transfer back to the pot and bring to medium heat to simmer.
6

Add [1-2 tbsp 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 (0.5 medium) juice.
8

If serving with croutons, prepare while soup simmers by lowering oven heat to 325 degrees F.
9

Add bread (2 cups) to a mixing bowl. In a separate bowl, whisk together olive oil (0.25 cup) and garlic powder (0.25 tsp), salt (0.25 tsp), pepper (0.25 tsp), dried oregano (0.25 tsp), dried basil (0.25 tsp). Pour over bread 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 and bake for 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
11

Serve soup with [croutons], a touch of [black pepper], and/or [vegan parmesan]. Leftovers keep covered in the fridge for up to a few days, though best when fresh.