
Asparagus and Pea Soup 4 Prep: 5 Minutes Cook: 25 Minutes Cane Sugar Free Dairy Free Vegan Vegetarian If it’s not soup season in your house yet, what have you been doing? Give this creamy asparagus and pea soup a try and let the warmth and goodness flow through you. Made with Organic Almond Unsweetened Ingredients 2 tbsp Olive or Avocado Oil 340 g Asparagus 280 g Fresh or Frozen Peas 4 Cloves Garlic (minced) 1 Medium shallot thinly sliced 360 ml PureHarvest Organic Almond Milk Original 360 ml Vegetable stock 3-6 g Nutritional Yeast 1/2 Lemon Salt & pepper Instructions Preheat your oven to 205c and spread asparagus on a tray. Drizzle with your oil of choice and season lightly with salt and pepper. Roast for 15 minutes and set aside. Heat a large pot over a medium heat. Once hot, add 2 Tbsp of oil along with your garlic and shallots. Season with salt and pepper and stir. Cook for a few minutes or until fragrant and translucent. Important: reduce your heat if your garlic starts to brown! Add your peas, vegetable stock and almond milk and season with salt and pepper once again. Transfer everything into a blender (including your asparagus) and blend until smooth and creamy. Transfer back into the pot and bring to a medium heat and simmer. Add your nutritional yeast and whisk. At this point, bring your heat down low and season to taste. Add your lemon juice and serve. Share this recipe Print recipe

Asparagus and Pea Soup

4
Prep: 5 Minutes
Cook: 25 Minutes

If it’s not soup season in your house yet, what have you been doing? Give this creamy asparagus and pea soup a try and let the warmth and goodness flow through you.

Made with: Organic Almond

Unsweetened

Ingredients

2 tbsp Olive or Avocado Oil
340 g Asparagus
280 g Fresh or Frozen Peas
4 Cloves Garlic (minced)
1 Medium shallot thinly sliced
360 ml PureHarvest Organic Almond Milk Original
360 ml Vegetable stock
3-6 g Nutritional Yeast
1/2 Lemon
Salt & pepper

Instructions

Preheat your oven to 205c and spread asparagus on a tray. Drizzle with your oil of choice and season lightly with salt and pepper.
Roast for 15 minutes and set aside.
Heat a large pot over a medium heat. Once hot, add 2 Tbsp of oil along with your garlic and shallots. Season with salt and pepper and stir. Cook for a few minutes or until fragrant and translucent. Important: reduce your heat if your garlic starts to brown!
Add your peas, vegetable stock and almond milk and season with salt and pepper once again.
Transfer everything into a blender (including your asparagus) and blend until smooth and creamy. Transfer back into the pot and bring to a medium heat and simmer.
Add your nutritional yeast and whisk. At this point, bring your heat down low and season to taste. Add your lemon juice and serve.