Sort through the peas, checking for any debris that may be present and discard. You can also, Almond Breeze unsweetened plain almond milk, Warming Red Lentil Sweet Potato Soup (Instant Pot! ok, maybe just a few marshmallows. Thanksnfor ththe fabulous recipe. I’m so obsessed with soups right now :), This soup is beautiful, Dana! And this one fits the bill with 9 basic ingredients. Do you think it would freeze well enough that I could make it a couple weeks in advance? So glad you liked it! Thaw the peas and add to the soup. Thanks so much! I love your vegan recipes on your website! Which brand do you recommend for beginner vegan people? Hi Christine, We haven’t tried a sub for peas, but another reader used zucchini and it worked well! I used a whole lemon for extra brightness and I didn’t add the nutritional yeast. I never thought to use asparagus in a dish like this. This was much better still fresh but not bland or watery. Just made this awesome and delicious soup, so glad I found this recipe. Yummmmm. Thank you for sharing such a lovely recipe. I made the croutons and topped with extra roasted asparagus. Add peas, vegetable broth and almond milk and season with salt and pepper once more. I’m typing in all caps because this soup deserves it. Packed with veggies Cheers, Karen. Thank you. Served with a few bacon crumbles on top. Lovely. lol, made this for the second time today. Yep, definitely making this tonight, because I have everything but peas on hand! I love asparagus. This was tasty and fast, though I did modify and accelerate based on what I had on hand: over-steamed asparagus (my inspiration ingredient) instead of freshly roasted, and a sauteed onion/mushroom mix from a previous session, in lieu of the shallot (I just reheated this mixture with the garlic after sauteeing the garlic). This soup was delicious….. but it had a lot of the asparagus fiber. Then, I realized I only had a 1/2 cup peas, so I added riced cauliflower and a few broccoli florets. Return to pot over low … We’re so glad you enjoyed it, Janice! Season once more with a bit more garlic powder, salt and pepper. Silly question maybe… but could cashew milk be used instead of almond milk? Asparagus … I typically LOVE recipes on minimalist baker. Delightfully fresh and springy. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs and toss to combine. 3. I’ll be making this over and over again. Hi Siobhan! Love the soup. It’s super helpful for us and other readers. Place pea … I just made mine….YUM!!! I think I ended up adding a lot more salt too. So far I have not been disappointed by a singe recipe on this site. I re blended the soup and added a little coconut milk to make it extra creamy and smooth without changing the taste. I love vegan and healthy cooking. Add nutritional yeast and whisk. I used regular 2% milk in mine and zuccini instead of peas (because that’s what I had in the fridge!) Made this using mostly water and a bit of soy milk and also added 2 chopped up potatoes at the same time as the peas. We love soups and our families (thankfully) enjoy allot of them. I make it all of the time and even made it for my in laws this past weekend. Great recipe! Hi Dana, 1 ½ cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend, 1 tablespoon nutritional yeast, or more to taste (Optional). A savory soup seasoned to perfection. Thanks!! Taste and adjust seasonings as needed, adding more salt and pepper if desired. This looks good enough to eat, like right off the screen….looking forward to Spring and all the gorgeous greens and other vibrant edible colors it brings us, yum. But the almond milk really helps mock that texture! This looks like the perfect spring soup, especially for rainy March days! And in my opinion, they totally make it. Asparagus pea? Blend … The edamame addition sounds like a great idea. Cook for 2-3 minutes or until fragrant and translucent. 327 calories; protein 9.5g; carbohydrates 33.6g; fat 19.1g; sodium 608.6mg. Hi – this looks amazing and perfect as a starter for Easter lunch. Last week I made a shrimp and asparagus stir fry that even my picky, veggie hating fiance liked. This recipe was a total success! I was never a pea lover until I spent a semester abroad in Italy…now I can’t get enough! Transfer soup to blender along with asparagus (reserve some for garnish if desired). I cant help but laugh at the name though. Absolutely loved it and will definitely make it again! It’s super helpful for us and other readers. Check out this tutorial! Bring to the boil and add the peas and asparagus. 4. I adore your recipes! This really is fabulous. Perfect texture. Love that vibrant green color :D, This looks so great! Making this on Sunday – so excited. THIS IS INCREDIBLE. This soup was so delicious I ate it with chickpea croutons, will definitely be making this again! It was a big hit, with lots of requests for the recipe. We’re so glad everyone enjoyed it! Yay! Hello! ). Sorry to hear that, Danielle! Cook, stirring frequently, until vegetables soften, 6 to 7 minutes. Melt butter in a large pan and fry tips and a handful of the peas until tender, about … It was great but I substituted lime juice instead of lemon and doubled it. Season lightly with salt and pepper and stir to coat. Prep time – 10 minutes Cooking time – 15 minutes Serves – 4. I used a sweet Vidallia onion, instead of the shallots. Made this for dinner tonight, and even my skeptical son loved it. You guys rock my plant-eating world! Only you Dana, could make green soup look so appetizing! 1/2 a lemon. You will not be disappointed! I added some chia to thicken it just a bit more and it didn’t change the taste at all. When they begin to soften and the onions become translucent, add the split peas… Did you make any modifications? Flip/stir at the 10-minute mark to ensure even baking. And the croutons…OH the croutons!! I added white pepper with the nutritional yeast; we like things spicy. The lemon really brightens up the taste of the asparagus, and I would make sure to buy one if you are making this soup. And yes, the crouton’s make it special – I used San Francisco Sour Dough bread for the crouton’s that I had left over. This soup is really delicious in flavour :) LOVE this idea! Thank you so much. I also served it over brown rice for a hearty meal. Served this up tonight to 8 hungry guests. Simple, 30-minute roasted asparagus soup with peas, shallot, and garlic! This recipe is a HIT! With the extra sweetness and thickness the coconut milk adds, extra citrus or vinegar is needed to cut through. Cook for 3 minutes, add the vegetable stock, and bring to a boil. Good going minimalist baker! This is the best soup ever! That should work well! We haven’t tried it, but maybe! I found the picture of the ingredients as well as the soup and the recipe with only a few healthy ingredients (most of which I had or something similar on hand) I found enticing. So I figured what the heck, maybe he’ll eat asparagus on their own. So, I’m not really sure why it took me so long to start trying recipes that feature asparagus. window.__mirage2 = {petok:"b4e1f814a0da59a1be189cc79752a6196fd4de00-1610403011-86400"}; Cheers! Cut the peeled asparagus into 3 cm (approximately 1-inch) long pieces and set aside 9 pieces. I could just drink this soup it’s so green and gorgeous. Also added some vegan Parmesan into the soup while it was simmering. Flip/stir at the 10-minute mark to ensure even baking. Cook for 2-3 minutes or until fragrant and translucent. I made this subbing 2 Cups cooked split peas for the peas, and it was delicious! This soup is so great! Topped w/ croutons and toasted almonds. Beautiful! I used vegan parm (cashew, nut yeast, garlic powder, salt) instead of just nutritional yeast. Super delicious and creamy and amazing. Looks wonderful – such a lovely summery soup! I am in LOVE with them! Season lightly with salt and pepper and stir to coat. A bit more salt and pepper and it was ready! Percent Daily Values are based on a 2,000 calorie diet. the Hubs and i have been in a bit of a food rut lately and so i bought and downloaded your 31 meals recipe package! I chose three soups and a salad. Blend soup until … Just 30 minutes required start to finish, No soup should require more than a handful of ingredients, in my humble opinion. I wasn’t sure about using almond milk in soup, but this recipe is amazing. Thank you for this great recipe idea! Great recipe! As my 5 year old would say, peas and asparagus…..yup….yup…yup. ;-) It just adds that oomph. Heat a large saucepan or pot medium heat. Asparagus and Pea Soup [Vegan, Gluten-Free] - One Green Planet Easy and absolutely tasty. I made the zucchini asparagus au gratin (a fav) the other night and used the asparagus stalks tonight to make this soup. Thanks! Produce. Question: I just used an onion to make this instead of a shallot. Not sure how to describe the taste but just “not good” sums it up. Remove from heat and add lemon juice. Delicious and so easy! Heat a large saucepan or pot medium heat. A lovely soup, beyond delicious to divine! I was frightened I added too much salt pepper, but per usual I didn’t add enough, and had my mom assist on that front. You saved Creamy Asparagus and Pea Soup to your. lol. Add the peas and as soon as they come to the boil, add the asparagus. I used 1-1/2 cups of coconut milk with 1-1/2 of vegetable broth for the liquid and instead of peas used 1 can of canellini bean, drained and rinsed. I just had asparagus and pea soup last week at lunch and was thinking I needed to create it. Don’t skip those two ingredients at the end! This soup is amazing – creamy, rich and a hint of sweet/nutty flavor from the almond milk. It was just as green and beautiful as the pictures show. Continue cooking until warmed through and simmering, then reduce heat to low. We’re so glad you enjoyed it, Shay! Absolutely LOVE THIS SOUP! Allrecipes is part of the Meredith Food Group. Unbelievably flavorful, and easy to make, used both the Nutritional Yeast and the lemon. In a large soup pot over medium-high heat, saute the vegetables in 1-2 tablespoons of olive oil or butter. We love split pea soup on its own so asparagus should bring it to another level. Add peas, vegetable broth and almond milk and season with salt and pepper once more. This recipe turned out great! Nothing like an Asparagus and Pea Soup to warm me up on a chilly day. Recipe by Lorinda Duffield. Delicious! makes for an amazing light lunch or dinner! Thanks so much for the lovely review and for sharing your modifications! I will definitely be making this again on cold spring days. Thank you for another delicious and easy recipe! It can be served either hot or cold and works well as a light lunch or supper or as a first course at a dinner party. Toss once more. Didn’t do the croutons but served fresh garlic bread on the side, and a huge tossed salad from my garden. Next time, I might try chopping the asparagus and sauteing it in the pot just to simplify a bit, although I’m sure it won’t have as much delicious roasty flavor. We’d love to see what you come up with. & quick! I also added poultry seasoning. Happy Easter! This looks like a really easy soup!Can’t wait to find some good asparagus in the stores.This is top of my list when I do! Drizzle with oil of choice and season lightly with salt and pepper. My kids LOVED it. Add vegetable broth and water, bring to … Transfer back to pot and bring to medium heat and simmer. You have amazing recipes! Yes, more blending should help! It's a lick-the-bowl-clean kind of recipe. My blender is very old so there were a few strings from the asparagus, but even with that, it was great! I also kept it in the fridge for a couple of hours so it could be sort of like gazpacho (we had an unexpectedly warm day in the rainy PNW). Eye popping green…….Who needs Lucky Charms to celebrate St. Paddy’s Day? Thanks for another great recipe! Blended it in batches in my Nutribullet. Congrats! We’re so glad you enjoyed it, Megan! Fresh Asparagus and Pea Soup Written by Katherine Published on May 22, 2020 in Main Course , Soup , Stovetop When it’s Asparagus season and you have access to a lot of fresh, tender, local asparagus, try this recipe for a bright, creamy soup … Yay! Also, let’s make soup, shall we? I added chicken stock instead of vegetable stock.. And my 10 month old loved it tooo!!!! I added a touch too much salt, and it was still wonderful. It sounds like it may have been your blender! Repeat layers. Garlic croutons are optional, but let’s be real – I eat the soup for the croutons. Once shimmering and hot, add minced garlic, leeks, and fennel. Another great recipe. Transfer soup to blender along with asparagus (reserve some for garnish if desired). Yum! A new go-to soup recipe. It was great!!! Add nutritional yeast and whisk. Next time, would you mind leaving a rating with your review? Thanks so much for sharing! Thank you! I had to make the lunch for 25 attendees to a workshop today (well, I actually volunteered so that I could make it all vegan)! I tried it and didn’t love it, but then I added the croutons and the lemon, YUM! Add the asparagus (not the tips if you want that extra texture). Wondering what a good non pea/lentil/legume substitute would be? I’m trying to make this whole30 friendly. Thanks so much! Transfer soup to blender along with asparagus (reserve some for garnish if desired). Remove from the heat and allow to cool slightly. Hi Susan, yes! thanks so much for sharing :), Made this tonight.. MMM mmm mmm! Preheat oven to 400 degrees F and spread asparagus on a bare baking sheet. This soup is made with simple and fresh ingredients, and is the perfect way to highlight these two springtime veggies as we head into summer. So easy. Add the reserved cut asparagus spears, the peas, wine, lime zest, thyme, the asparagus/vegetable stock, salt and pepper. Can you keep it in the refrigerator for more than two days or freeze without jeopardizing taste and color? The pictures are gorgeous and that soup looks spectacular! Thanks so much for the lovely review and for sharing your modifications! Before we get into the Asparagus and Pea Soup recipe, let’s talk a little nutrition 411, shall we? Used chicken broth from Costco and made my own almond milk, because I had run out of anything that didn’t have vanilla in it. Add 500ml of water, salt and the stockcube. I just love it! Bring the soup to a boil, reduce the heat to medium and cook for 5 minutes until the vegetables are tender. Next time, I’d try blending in smaller batches for longer periods to see if that helps. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original. Ingredients. We all loved this soup, even our 2-year old grandson (“More please”). Almond milk makes this soup so creamy and satisfying and garlic croutons add the perfect finishing touch. Thanks so much for sharing! I love how it’s such a pretty green color, rather than some of the dark grey-ish green soups you see. Espcecially since I dont love eating asparagus on its own. Add the roasted asparagus spears to your high-speed mixer. Quick question -can I make this the previous evening and reheat? Info. Everyone loved it. Roast for 15 minutes, then set aside. We’re so glad you enjoyed it, Ashley! I made some alterations to this recipe–added yogurt and a touch of heavy cream instead of almond milk, faux chicken broth instead of veggie–and it was fabulous. In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a … (Mine didn’t come out quite as creamy as yours looked) Would make again and saved in my recipe archives :). The rest should be usable! Preheat oven to 400 degrees F (204 C) and spread asparagus on a bare baking sheet. I opted for the add-ins of 2 Tbls of nutritional yeast and lemon juice. It was delicious. I LOVE your blog! I just made this using soy milk and it was lovely. Did you end up with any hard stringy pieces after pureeing it? It will actually taste better the next day! This was absolutely delish! Are you still shooting with your Canon? Reduce heat if garlic begins browning. Adjust the heat to maintain a steady … Do you ever make any raw recipes? I went vegan 4 years ago and thought I’d kissed my favorite soup goodbye, but at long last we meet again. <3. My 1.5-year-old boy loved it. Any ideas for reasons why/solutions? I love the flavors of both of these vegetables. Let me know how you like it, Allison. I do love your blog though, this was the only recipe that hasn’t turned out great for me. Thanks for sharing. I am soooo looking forward to it! I can’t wait to try it cold tomorrow! I made this 2x. I don’t want to lose the integrity of the recipe but we are only two people. Asking because I have messed up so many recipes using this method. This looks delicious! Have a question? (I was the pudgy kid on the playground who add Nilla wafers and Kraft M & Cheese). Puree from low to high speed and leave on the highest speed for 40-60 seconds to allow the soup to get smooth and creamy. We haven’t tried a sub for peas, but another reader used zucchini and it worked well! Super easy and fast to make. Thank you! Would love to make a green soup though! In a large saucepan sauté onion in butter or oil until tender but not caramelized. Drizzle with oil of choice and season lightly with salt and pepper. This is such a delightful srping soup! I also added some micro green alfalfa sprouts to the top. Step 5. It still came out awesome. Chances are it’s still a little chilly out where you live as spring creeps on, but there is already ample opportunity to take advantage of spring produce. Asparagus and pea soup is a vibrant green soup made using a blend of fresh and frozen ingredients with an added twist of fresh lemon. I used an immersion blender and it wasn’t quite as smooth as yours looked, but I thought it was fine. It’s so good and the colour is perfect for Easter. This looks delicious! This soup is soooooooo good. I love this soup!! I made pan fried garlic croutons to go on top nd they were a great finishing touch. ), Instant Pot Yellow Split Peas (Fast, Tender, No Soaking! I just love your recipes!!!! Green Pea, Asparagus, and Parsley Soup recipe | Epicurious.com If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I love the nutritional yeast in this recipe. Looks delicious! Amount is based on available nutrient data. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I love the peas in it for the flavor and added protein. Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. I have a small nutribullet and even requiring a couple rounds of blending was no big deal. I’m looking forward to making this today. Let us know how it goes! I have 2 bunches of asparagus and some frozen peas so I used the first bunch and it was absolutely divine! My wife has made this twice, and it’s awesome! IMO the lemon is never optional. Leftovers keep covered in the fridge for up to a few days, though best when fresh. Comforting Blend soup until creamy and smooth. I don’t make a lot of raw recipes out of personal preference. And I hope you love this recipe, too! Assuming it would freeze okay if I make a double batch? Nutritional yeast for a cheesy, garlicky punch, and lemon juice for a bright finish. This was so fast because I basically made it in the Vitamix while sauteeing the garlic: 3 cups of water + 1/2 cup cashews (on-the-spot homemade cashew milk in lieu of almond milk), heaping teaspoon of vegetable broth paste, blend until smooth, add frozen peas and blend until warm and smooth, add mushy asparagus and sauteed onion/mushroom/garlic mixture and blend until warm and smooth. THANK YOU FOR RETURNING MY LONG LOST LOVE TO ME , Whoop! This soup is bomb. I steamed the asparagus and green beans(I had no peas) placed everything in my vitamix also I used coconut milk … Wow its so tasty Love it! this link is to an external site that may or may not meet accessibility guidelines. Nutrient information is not available for all ingredients. What changes would you make re-creating this recipe in the Vitamix? I made this with the roasted vegetable salad tonight and it was quick to put together! This soup is amazing!! Hello, It was super delicious. I did make a few changes, but very minor. Blend soup until creamy and smooth. I just stumbled upon your blog today and am so glad I did! Any idea on what to substitute for the peas? thanks for putting together such a great resource! … Transfer the soup to a food processor, puree until smooth, and strain through a fine sieve. Add the cooled soup… Happy Cooking! And it was so easy and quick to make. This delicious and simple soup captures the freshness of spring in the combination of peas and asparagus. Any recommendation for a nut free substitute for the almond milk? I used coconut milk in place of almond milk and it turned out great. If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F. Add bread cubes to a mixing bowl. I just had a bowlful of this and it was just divine. Oh yum, I love asparagus! I also added the nutritional yeast, but not the lemon juice. In a separate bowl, whisk together oil and seasonings and pour over bread cubes and toss to combine. Once for Easter and again tonight. [CDATA[ If making croutons, reduce heat to 325 degrees F at this time. I added a red pepper to it and oinions. Taste and adjust seasonings as needed, adding more salt and pepper if desired. :) I also added some crispy chickpeas for a bit of extra protein. OH DEAR SWEET BABY JESUS THIS IS A BRILLIANT SOUP!!! ), Instant Pot Green Split Peas (Fast, Tender, No Soaking! I also used cashew milk and it was great. I’ll be making this soup time and time again. Season once more with a bit more garlic powder, salt and pepper. Let us know if you give it a try! Looks super delicious. I’ll be keeping this recipe for a snack or yummy side dish for chicken or fish as I attempt to get the mister and I eating healthier. Gonna share the rest of my bounty with friends. Thanks so much for the lovely review! Thanks for this yummy start to our vegan weekdays! You will not be subscribed to our newsletter list. Reduce heat so that the soup simmers and cook for 6 to 8 minutes, or until the vegetables are tender. This is perfect for a vegetarian meal. everything looks amazing!! Will be making again soon for friends. You can also subscribe without commenting. Thanks so much for sharing! This looks like the perfect recipe for a rainy or snow day. Remove from heat and add lemon juice. Notify me of followup comments via e-mail. This was absolutely delish!! This recipe was awesome! I used light coconut cream in place of almond milk, garnished with asparagus tips, coconut cream and paprika. :). Thanks for another great recipe! Perhaps I should have blended it longer, any suggestions? Transfer back to pot and bring to medium heat and simmer. I’m wondering if frozen asparagus would work in this recipe? Even my husband loved it. This looks delicious – would soymilk work as a good substitute instead of almond milk? I’d love it to not be so clumpy. It took me 1/2 hour to make. Heavy cream is what makes soups so good! //