Creamy Asparagus & Pea Soup

By Jen Booker

February 1, 2020

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 4 servings


2 Tbsp olive or avocado oil

350g asparagus (trimmed)

2 cups peas (frozen or fresh)

4 cloves garlic (minced)

1 medium shallot (thinly sliced)

Salt + Pepper

1 1/2 cups unsweetened almond milk

1 1/2 cups vegetable stock

2 Tbsp nutritional yeast (optional)


1Preheat oven to 204 C and spread asparagus on a bare baking tray.

2Drizzle or spray with oil of choice and season lightly with salt and pepper. Toss to coat.

3Roast for 15 minutes, then set aside.

4Heat a large saucepan. Once hot, add 2 Tbsp oil, shallot and garlic.

5Season lightly with salt and pepper and stir to coat.

6Cook for 2-3 minutes or until fragrant and translucent.

7Add peas, vegetable stock and almond milk and season with salt and pepper once more.

8Blend soup until creamy and smooth with a stick blender or in a blender.

9Bring to medium heat and simmer.

10Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.

11Taste and adjust seasonings as needed, adding more salt and pepper if desired.


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