Creamy Asparagus and Pea Soup
Ingredients
The soup
-
2
Tbsp
olive or avocado oil
-
12
ounces
asparagus (trimmed)
-
10
ounces
fresh or frozen peas
-
4
cloves
garlic (minced)
-
1
medium
shallot (thinly sliced)
-
1½
cups
Almond Breeze unsweetened plain almond milk
-
1½
cups
vegetable broth
-
1-2
Tbsp
nutritional yeast (optional)
-
½
medium
lemon (juiced, optional)
Garlic herb croutons (optional)
-
2
cups
bread (any kind, cubed)
-
¼
cup
olive oil (or other neutral oil)
-
¼
tsp
garlic powder
-
¼
tsp
salt
-
¼
tsp
pepper
-
¼
tsp
dried oregano
-
¼
tsp
dried basil
Instructions
- Preheat the oven to 400°F (204°C) and spread asparagus on a baking sheet with oil and seasoning.
- Roast asparagus for 15 minutes and set aside.
- In a large saucepan, heat oil and sauté shallot and garlic until fragrant.
- Add peas, vegetable broth, and almond milk, then season with salt and pepper.
- Blend the soup until creamy, adding roasted asparagus (reserve some for garnish).
- Return the soup to the pot, bring to a simmer, and add nutritional yeast.
- Adjust seasoning and add lemon juice before serving.
- For croutons, lower oven to 325°F and mix cubed bread with oil and seasonings.
- Spread on a baking sheet and bake until golden, flipping halfway.
- Serve soup with croutons and optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
143
Total fat
5.5g
Total carbohydrates
16.4g
Total protein
9.2g
Sodium
652mg
Cholesterol
0mg
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