Name: Creamy Asparagus & Pea Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tbsp Olive or avocado oil; 350 g Asparagus (trimmed); 2 cups Peas (frozen or fresh); 4 Cloves garlic (minced); 1 Shallot (thinly sliced); Salt + Pepper; 1.50 cups Unsweetened almond milk; 1.50 cups Vegetable stock; 2 tbsp Nutritional yeast (optional)

AuthorJen Booker

RatingDifficultyBeginner

Great healthy soup

Yields1 Serving

Prep Time5 minsCook Time20 minsTotal Time25 mins

2 tbsp Olive or avocado oil

350 g Asparagus (trimmed)

2 cups Peas (frozen or fresh)

4 Cloves garlic (minced)

1 Shallot (thinly sliced)

Salt + Pepper

1.50 cups Unsweetened almond milk

1.50 cups Vegetable stock

2 tbsp Nutritional yeast (optional)

Preheat oven to 204 C and spread asparagus on a bare baking tray.

Drizzle or spray with oil of choice and season lightly with salt and pepper. Toss to coat.

Roast for 15 minutes, then set aside.

Heat a large saucepan. Once hot, add 2 Tbsp oil, shallot and garlic.

Season lightly with salt and pepper and stir to coat.

Cook for 2-3 minutes or until fragrant and translucent.

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

Blend soup until creamy and smooth with a stick blender or in a blender.

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.

Ingredients