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Spring Asparagus and Green Pea Soup
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This simple soup is not only tasty, but is the prettiest spring green you ever did see. It’s a quick cooking soup that’s best served fresh to preserve the bright color. We’ve made it vegan by using almond milk and vegetable broth and love the addition of nutritional yeast; it gives it a cheesy, dairy-free flavor boost. If you don’t have vegan ingredients on hand, it would be equally tasty using milk and chicken broth instead. 
serves 4-6


Olive oil

1 large bunch of asparagus, trimmed

1 package (10-ounce) frozen peas

4 cloves garlic, minced

1 shallot, thinly sliced

Salt and freshly ground black pepper

1½ cups unsweetened plain almond milk

1½ cups vegetable broth

1 tablespoon nutritional yeast

½ lemon, juiced

Fresh herbs and vegan sour cream for garnish

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Spring Asparagus and Green Pea Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


Preheat oven to 400 degrees

1. Spread asparagus in a single layer on a baking sheet. Drizzle with olive oil and salt and pepper to taste. Toss to coat. Roast for 15 minutes, set aside to cool a bit, then chop into 1-inch pieces.  

2. Heat a large saucepan on medium heat and add 2 tablespoons oil, shallot, and garlic. Sauté for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning. Add salt and pepper to taste. Next, add peas, vegetable broth, and almond milk, and season with salt and pepper to taste.

3. Transfer soup to blender along with chopped asparagus or add asparagus to pan and blend using an immersion blender. Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat. Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low. Add lemon juice just before serving. Garnish with fresh herbs and a dollop of vegan sour cream.

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