Chances are it’s still a little chilly out where you live as spring creeps on, but there is already ample opportunity to take advantage of spring produce.
Bring on the asparagus and peas and all things green, I say! Also, let’s make soup, shall we?
This simple spring soup includes two of my all time favorite vegetables: asparagus and peas!
Sautéed garlic and shallot add depth of flavor while almond milk makes it oh so creamy. Two optional finishing touches? Nutritional yeast for a cheesy, garlicky punch, and lemon juice for a bright finish.
I could just drink this soup it’s so green and gorgeous.
You can enjoy it as is, but any creamy soup calls for a garnish, am I right? Five-ingredient garlic herb croutons to the rescue! You can whip these gems up while your soup’s simmering away. And in my opinion, they totally make it.
This soup screams spring! It’s
Packed with veggies
& quick! Just 30 minutes required start to finish
No soup should require more than a handful of ingredients, in my humble opinion. And this one fits the bill with 9 basic ingredients. Garlic croutons are optional, but let’s be real – I eat the soup for the croutons. #addicted
Friends, if you make this soup, let us know! Leave a comment or take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers!
- Olive or avocado oil
- 12 ounces (1 large bundle) asparagus, trimmed
- 10 ounces (~2 cups) fresh or frozen peas
- 4 cloves garlic, minced
- 1 shallot, thinly sliced
- Salt + Pepper
- 1 1/2 cups Almond Breeze unsweetened plain almond milk
- 1 1/2 cups vegetable broth (DIY or store-bought)
- optional: 1-2 Tbsp nutritional yeast (for a slightly cheesy flavor)
- optional: 1/2 lemon, juiced (for brightness)
- 2 cups bread (any kind), cubed
- 1/4 cup olive oil (or other neutral oil)
- 1/4 tsp each garlic powder, salt + pepper, dried oregano, dried basil
- Preheat oven to 400 degrees F (204 C) 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 crumbs to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs 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, 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.