Thank you!! This recipe was awesome! Loved it!!!! Reduce to a simmer and cook about 10 minutes. When they begin to soften and the onions become translucent, add the split peas… Wow wow wow this was amazing!! Reduce heat so that the soup simmers and cook for 6 to 8 minutes, or until the vegetables are tender. I always want soup, chilly or not! And I did use a Vitamix for this soup. 1/2 a lemon. Heat a large saucepan or pot medium heat. window.__mirage2 = {petok:"b4e1f814a0da59a1be189cc79752a6196fd4de00-1610403011-86400"}; We’d love to see what you come up with. Which brand do you recommend for beginner vegan people? Such a simple, beautiful, tasty, and healthy dish! It’s super helpful for us and other readers. Heat it up a bit, season with salt and pepper and serve warm or cold … Garlic croutons are optional, but let’s be real – I eat the soup for the croutons. I have a question about nutritious yeast. Season once more with a bit more garlic powder, salt and pepper. 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. This looks delicious! & quick! Oh, and I accidentally poured in all 16 oz of my frozen peas. Heat a large saucepan or pot medium heat. 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 didn’t have shallots so I just minced a fourth of an onion and added an extra clove of garlic to make up for it. I just had asparagus and pea soup last week at lunch and was thinking I needed to create it. Transfer soup to blender along with asparagus (reserve some for garnish if desired). Serve soup with croutons and a touch of black pepper and/or vegan parmesan cheese. Place pea … That should work well! My blender is very old so there were a few strings from the asparagus, but even with that, it was great! Melt butter in a large saucepan over medium heat. The edamame addition sounds like a great idea. This was absolutely delish!! Hi – this looks amazing and perfect as a starter for Easter lunch. This Asparagus and Pea Soup is an easy and versatile spring or summer recipe. I did make a few changes, but very minor. Wondering what a good non pea/lentil/legume substitute would be? Quick question -can I make this the previous evening and reheat? Traditionally served chilled, the soup can … The flavor was ok but nothing to write home about. Delicious and so easy! With the extra sweetness and thickness the coconut milk adds, extra citrus or vinegar is needed to cut through. I guess I didn’t cook the asparagus long enough in the oven or maybe I didn’t blend the soup enough in my Vitamix. Love the bright color and the nutritional yeast :). Love love love this soup, color, texture, taste, nutrition and simplicity!! Add the cooled soup… Yay! This soup is soooooooo good. Btw, I used your fairy dust aka parmesan “cheese.” No vegetable broth in the house but I didn’t need one. Creamy I used an immerser to blend it and left it kinda chunky. Continue cooking until warmed through and simmering, then reduce heat to low. IMO the lemon is never optional. The lemon juice is the star of this one. Assuming it would freeze okay if I make a double batch? I could just drink this soup it’s so green and gorgeous. lol, made this for the second time today. The fresh lemon and croutons are a must! I used regular 2% milk in mine and zuccini instead of peas (because that’s what I had in the fridge!) Toss to coat. We’re so glad everyone enjoyed it, Jennifer! I cooked peas in butter on stop top. Everyone loved it, including our daughters, ages 7 & 10. Thank you so much for all that you do. Absolutely LOVE THIS SOUP! Your vegan version looks fantastic (and much healthier than the heavy cream restaurant version I had…eep). You can whip these gems up while your soup’s simmering away. Once for Easter and again tonight. Next time I will try adding the optional yeast. It was delicious. So easy. Thanks for another awesome recipe! Add the reserved cut asparagus spears, the peas, wine, lime zest, thyme, the asparagus/vegetable stock, salt and pepper. Friends, if you make this soup, let us know! What a great recipe! Continue cooking until warmed through and simmering, then reduce heat to low. Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Beautiful! Prep time – 10 minutes Cooking time – 15 minutes Serves – 4. I think I ended up adding a lot more salt too. We all loved this soup, even our 2-year old grandson (“More please”). Thanks so much for the lovely review! And yes, the crouton’s make it special – I used San Francisco Sour Dough bread for the crouton’s that I had left over. Asparagus and Pea Soup [Vegan, Gluten-Free] - One Green Planet Season lightly with salt and pepper and stir to coat. Yes, more blending should help! Almond milk makes this soup so creamy and satisfying and garlic croutons add the perfect finishing touch. This is the perfect spring dish – pinned! 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 am in LOVE with them! In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a … Thank you. You can also, Almond Breeze unsweetened plain almond milk, Warming Red Lentil Sweet Potato Soup (Instant Pot! Do you ever make any raw recipes? 4. 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. It was just as green and beautiful as the pictures show. Thanks for sharing! I used a whole lemon for extra brightness and I didn’t add the nutritional yeast. Coconut milk? 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). Toss once more. It took me 1/2 hour to make. THANK YOU FOR RETURNING MY LONG LOST LOVE TO ME , Whoop! YUM! Asking because I have messed up so many recipes using this method. I used a sweet Vidallia onion, instead of the shallots. Thank you for sharing such a lovely recipe. We’re so glad you enjoyed it, Shay! Love the soup. What type of almond milk and veggie broth did you use? We’re so glad you enjoyed it, Corinne! In a medium sized pot, heat oil. But the almond milk really helps mock that texture! Also added some vegan Parmesan into the soup while it was simmering. My husband bought 5 pounds of asparagus yesterday. Silly question maybe… but could cashew milk be used instead of almond milk? (I was the pudgy kid on the playground who add Nilla wafers and Kraft M & Cheese). It will actually taste better the next day! rapeseed oil The second time I used half the Almond milk and half evaporated skim milk and I also added more asparagus (I didn't have any more fresh so I used part of a can of spears). Mix in 100ml double cream and adjust the seasoning to taste. Oh yum, I love asparagus! LOVE this idea! Thanks so much for the lovely review, Susan. Drizzle with oil of choice and season lightly with salt and pepper. We haven’t tried it, but maybe! Any recommendation for a nut free substitute for the almond milk? Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! This soup is amazing – creamy, rich and a hint of sweet/nutty flavor from the almond milk. Love this recipe and so easy. I’ll be making this over and over again. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Produce. Transfer soup to blender along with asparagus (reserve some for garnish if desired). Thank you! Thank you! Oh man, this soup is so good!!!! Unbelievably flavorful, and easy to make, used both the Nutritional Yeast and the lemon. Has anyone ever tried to freeze this incredibly fresh-looking vegan and gluten-free asparagus pea soup? A savory soup seasoned to perfection. Return to a simmer, cover, and cook for 20 minutes or until very soft. I didn’t make any changes. Really? 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 … This delicious and simple soup captures the freshness of spring in the combination of peas and asparagus. Also, let’s make soup, shall we? It’s super helpful for us and other readers. And threw it all into the blender w/ only 1 cup broth. Just made this awesome and delicious soup, so glad I found this recipe. Thaw the peas and add to the soup. Did you end up with any hard stringy pieces after pureeing it? This recipe is a HIT! Asparagus and Pea Soup with Chervil. Cut the peeled asparagus into 3 cm (approximately 1-inch) long pieces and set aside 9 pieces. Can’t wait to make it! Add peas, vegetable broth and almond milk and season with salt and pepper once more. My 1.5-year-old boy loved it. I used coconut milk. I love how it’s such a pretty green color, rather than some of the dark grey-ish green soups you see. Happy Easter! Love it! Gonna share the rest of my bounty with friends. I chose three soups and a salad. Delicious! Roast for 15 minutes, then set aside. Hi Susan, yes! I added a red pepper to it and oinions. So thick, creamy, and flavorful. This one did not do it for me. You can enjoy it as is, but any creamy soup calls for a garnish, am I right? I will definitely be making this again on cold spring days. I had some trouble getting mine to be really smooth – the asparagus was really stringy and wouldn’t blend properly which kind of detracts from the whole thing :/ And the croutons…OH the croutons!! I make it all of the time and even made it for my in laws this past weekend. I didn’t really eat asparagus growing up (except for the one time my aunt grilled some and smothered them in butter and I fell in love). Green Pea, Asparagus, and Parsley Soup recipe | Epicurious.com I used light coconut cream in place of almond milk, garnished with asparagus tips, coconut cream and paprika. Transfer soup to blender along with asparagus (reserve some for garnish if desired). I love the peas in it for the flavor and added protein. Roughly chop the sweet onion and gently glaze in a little olive oil (don’t burn it). Hello! 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! Thanks so much for the lovely review! I also used cashew milk and it was great. Used the suggested nutritional yeast and lemon. Add the chopped asparagus, 1 cup of the peas, and the parsley. I followed the recipe exactly; the soup is quick, easy, and simply lovely. Doubled it the first time and tripled it the second!! This is such a delightful srping soup! I don’t want to lose the integrity of the recipe but we are only two people. A new go-to soup recipe. The rest should be usable! How to make a delicious soup that brings peas, asparagus and peas and several green together? Nutrient-rich Thanks so much for sharing! We’re so glad you enjoyed it, Ashley! My husband and I really enjoyed it. No milk. I’m wondering if frozen asparagus would work in this recipe? Absolutely delicious. 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