This recipe is from The Minimalist Baker, its super easy and quick to make and keeps in the fridge for use the next day . This is great for lunch or as a starter if your entertaining or if you just like to have a starter with your dinner… ooo get you! 🙂
Souper green soup!
Cook 25 minutes
Vegan, Gluten free (optional if no croutons)
Olive or avocado oil
340g or 1 large bundle Asparagus, trimmed
280g or 2 cups Fresh or frozen peas
4 cloves garlic, minced
1 shallot, thinly sliced
Salt + Pepper
1 1/2 cups Unsweetened Almond Milk
1 1/2 cups vegetable broth
Optional: 1-2 Tbsp nutritional yeast (for a slightly cheesy flavour)
Optional: 1/2 lemon, juiced
GARLIC HERB CROUTONS (optional)
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°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°F/160°C at this time.
Heat a large saucepan or pot over a medium heat. Once hot, add 2 Tbsp oil then the 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, gluten free vegetable broth and almond milk, season with a little salt and pepper once more.
Transfer soup to blender or use a stick 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. (if using stick blender you can do this in the pan/pot)
If using, 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° F/160°C.
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.
I served with some chopped walnuts and to give a little more texture if desired.
This recipe is from The Minimalist Baker