Directions

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.