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.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Garlic Herb Croutons (optional):

Directions

Instructions Checklist
  • 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.

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  • 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

327 calories; protein 9.5g; carbohydrates 33.6g; fat 19.1g; sodium 608.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/19/2018
I was hoping this would be like Panera Bread's Cream of Asparagus and Pea soup - not. It tasted very fresh but also very bland and watery. The second time I used half the Almond milk and half evaporated skim milk and I also added more asparagus (I didn't have any more fresh so I used part of a can of spears). This was much better still fresh but not bland or watery. Served with a few bacon crumbles on top. I would make it again with changes. Read More
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