It actually feels like Spring and while I already want Summer tomatoes I’m taking a moment for asparagus. I love roasted asparagus because it requires virtually no prep, is delicious and feels a little more elegant than most roasted veggies. This soup takes some roasted asparagus and blitzed it up with peas, shallot, garlic, coconut milk and veggie stock. A squeeze of lemon and a little nutritional yeast and you’re ready for Spring in a bowl. An incredibly simple, quick and healthy soup that comes together in half an hour and is proven to make daffodils appear upon consumption.
- Extra virgin olive oil
- 12 ounces (1 large bundle) asparagus, tough ends trimmed
- 10 ounces fresh or frozen peas (don’t need to be thawed)
- 4 large cloves garlic, minced
- 1 shallot, diced
- 1.5 cups coconut milk (I used light, from a can)
- 1.5 cups vegetable broth
- 0.25 cup nutritional yeast
- Juice of half a lemon
- Optional garnish: Vegan Greek Yogurt thinned with a little almond milk (can use regular yogurt if not vegan), chives, parmesan would be good if not vegan
- Preheat oven to 400 degrees F. Toss asparagus and baking sheet with olive oil, salt and pep. Roast for 15 minutes, set aside.
- Heat dutch oven or large pot with a few tablespoons olive oil over medium heat. Add shallot and garlic, season with salt/pep, and sauté a 2-3 minutes.
- Add peas, vegetable broth, coconut milk and season again with salt/pep. Stir for a few minutes. Transfer mixture to blender with asparagus (reserving a few asparagus spears for garnish). Blend well. Return to pot and simmer over medium heat. Whisk in nutritional yeast and season to taste. Reduce heat to low and let sit, stirring occasionally, for five minutes.
- Remove from heat and add lemon juice. Serve with optional garnishes.
Inspired by MinimalistBaker