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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