CREAMY ASPARAGUS AND PEA SOUP

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Creamy Asparagus and Pea Soup image

A savory soup seasoned to perfection. It's a lick-the-bowl-clean kind of recipe. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 30m

Yield 4

Number Of Ingredients 17

Olive or avocado oil
12 ounces fresh asparagus, trimmed
10 ounces fresh or frozen peas
4 cloves garlic, minced
1 shallot, thinly sliced
Salt and pepper to taste
1 ½ cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
1 ½ cups vegetable broth
1 tablespoon nutritional yeast, or more to taste
1 lemon, juiced
2 cups bread cubes
¼ cup olive oil or other neutral oil
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil

Steps:

  • 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.
  • Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
  • 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.
  • Add peas, vegetable broth and almond milk and season with salt and pepper once more.
  • 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.
  • Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
  • Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
  • If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
  • Add bread cubes to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread cubes and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
  • 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.
  • 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.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 33.6 g, Fat 19.1 g, Fiber 7.9 g, Protein 9.5 g, SaturatedFat 2.6 g, Sodium 608.6 mg, Sugar 7.7 g

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