Today was the first chilly morning. I loved this summer. So having to say goodbye to super long and pleasantly warm summer nights. That doesn’t come easy to me. Each ending is also the start of something new, say they.

Couldn’t be more right. Because the beginning of autumn means that new and exciting soup recipes are coming your way. Of course asparagus isn’t typically an autumn vegetable. But thanks to the frozen food section of my local supermarket, asparagus is available all year long.

The queen of vegetables – like white asparagus is called in Germany – can remain in the soil until next June. This recipe relays on its green sister and their little green friends -peas.

The secret ingredient in this green asparagus pea soup is almond milk. You’ve never made a recipe using almond milk? It’s always coconut milk to put in every soup? Don’t hesitate to change your routine. You’ll be blown away by the subtly sweetness the almonds add to this recipe.

Green Asparagus Pea Soup is best served with my fail-proof crispy baked tofu.

This Green Asparagus Pea Soup recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• High-speed blender such as Omniblend Blender (affiliate link)
• My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Green Asparagus Pea Soup

Green Asparagus Pea Soup comes in a really bright green thanks to the lemon. Asparagus surprisingly filling and warming thanks to good ol' frozen peas. A perfect holiday make ahead!

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Appetizer, Main Dish

Cuisine: American, gluten-free, Vegan

Keyword: 10 ingredient or less, 30 minutes or less, aspargus soup, dairy-free, dinner, egg-free, elaborate vegan panzanella, entree, fall, gluten-free, grain-free, holiday panzanella, lunch, refined sugar-free, savory, sides, soup, soy-free, spring, summer

Servings: 4

Ingredients

For the Soup

• 2 tbsp olive oil
• 12 ounces green asparagus
• 2 cup peas fresh or frozen
• 2 garlic cloves minced
• 1 medium shallot thinly sliced
• 1 pinch of pepper
• 1 pinch of salt
• 1½ cup unsweetened almond milk
• 1½ cup vegetable broth
• ½ lemon juiced

For the crispy baked tofu

• see below
  

Instructions

• 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.
  
  
• Heat 2 Tbsp olive oil along with 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 (reserving some for garnish). Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
  
  
• 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.
  
  
• Serve with a few pieces of asparagus or tofu cubes and/or croutons

Print Recipe

Fail-proof Crispy Baked Tofu

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Appetizer, Side Dish

Cuisine: Asian, gluten-free, Vegan

Keyword: 10 ingredient or less, asian tofu, dairy-free, egg-free, elaborate vegan panzanella, entree, gluten-free, recipes, refined sugar-free, savory, sides, soy-free, spring, summer, winter

Ingredients

• 14 ounces firm tofu
• 3 tbsp tamari sauce sub: soy sauce
• 1 tsp chili sauce
• 1 tsp toasted sesame oil
• 1 tbsp maple syrup
• 4-5 tbsp arrowroot flour

Instructions

• Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
  
  
• Wrap tofu in a clean, absorbent towel and press (e.g. by putting underneath books or a chair) in order to get out moisture. Let it be pressed for about 15-20 minutes.
  
  
• Cut pressed tofu into 3/4-inch cubes and add to a large bowl. Pour in sauce, chili sauce, sesame oil, and maple syrup. Use a spoon or hands to combine. Let marinate 2-3 minutes, stirring occasionally.
  
  
• Transfer tofu to a large freezer bag. Add 1 tbsp arrowroot at a time and toss to coat. Continue adding more arrowroot and tossing until tofu is coated in a gummy, white layer.
  
• Place tofu onto the baking sheet and bake for about 20-25 minutes. Flip at 18 minutes. Once removed from the oven, it should be firm to the touch, firm on the edges, and slightly browned on the exterior. Depending on your oven you might need to alter baking time a little bit.