Leave a comment or take a picture and tag it #minimalistbaker on Instagram! They are all so simple and delicious, and I’m hoping to try more soon! Cook, stirring frequently, until vegetables soften, 6 to 7 minutes. I can’t wait to try it cold tomorrow! So far I have not been disappointed by a singe recipe on this site. 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. I love the nutritional yeast in this recipe. Drizzle with oil of choice and season lightly with salt and pepper. Another great recipe. everything looks amazing!! Add nutritional yeast and whisk. Don’t skip those two ingredients at the end! I used vegan parm (cashew, nut yeast, garlic powder, salt) instead of just nutritional yeast. My wife has made this twice, and it’s awesome! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cut the peeled asparagus into 3 cm (approximately 1-inch) long pieces and set aside 9 pieces. Thanks so much for the lovely review! Question: I just used an onion to make this instead of a shallot. And the croutons…OH the croutons!! Btw, I used your fairy dust aka parmesan “cheese.” No vegetable broth in the house but I didn’t need one. Thank you so much. We’d love to see what you come up with. But the almond milk really helps mock that texture! It was super easy to prepare, and the color turned out great. Topped it w/ some cut up turkey bacon to make it a meal. How to make a delicious soup that brings peas, asparagus and peas and several green together? looks delish! 1 ½ cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend, 1 tablespoon nutritional yeast, or more to taste (Optional). this link is to an external site that may or may not meet accessibility guidelines. Add stock, thyme, salt, and pepper; bring to a simmer. Yummmmm. Toss to coat. Asparagus and Pea Soup with Chervil. We’re so glad you enjoyed it, Samantha! I made this this weekend and it didn’t come out great. This one did not do it for me. My blender is very old so there were a few strings from the asparagus, but even with that, it was great! Hi Dana, This soup is so great! We’re so glad everyone enjoyed it! Mix in 100ml double cream and adjust the seasoning to taste. I don’t want to lose the integrity of the recipe but we are only two people. Doubled it the first time and tripled it the second!! I used coconut milk. It was super delicious. I just stumbled upon your blog today and am so glad I did! This soup was so delicious I ate it with chickpea croutons, will definitely be making this again! You will not be disappointed! I’ll let you know how that goes. Leftovers keep covered in the fridge for up to a few days, though best when fresh. LOVE this idea! I’ve left off the lemon juice for this serving because, honestly, I was too excited to eat and I forgot to add it! I love peas and asparagus, never tried them in a soup duo, cannot wait to try this on Friday. I cooked peas in butter on stop top. I always want soup, chilly or not! I added some chia to thicken it just a bit more and it didn’t change the taste at all. Place the asparagus on a baking tray and drizzle over 1tbsp olive oil. I just made this using soy milk and it was lovely. So thick, creamy, and flavorful. Did you end up with any hard stringy pieces after pureeing it? I followed the recipe exactly; the soup is quick, easy, and simply lovely. Thanks for sharing. Eye popping green…….Who needs Lucky Charms to celebrate St. Paddy’s Day? Even my husband loved it. Five-ingredient garlic herb croutons to the rescue! Reduce heat if garlic begins browning. Season once more with a bit more garlic powder, salt and pepper. Easy and absolutely tasty. My husband and I really enjoyed it. Love the bright color and the nutritional yeast :). The croutons are the perfect accompaniment, and very easy to make while the soup is simmering. Thank you so much for sharing! I did make a few changes, but very minor. … I added chicken stock instead of vegetable stock.. And my 10 month old loved it tooo!!!! I could just drink this soup it’s so green and gorgeous. Pour soup into 2-4 bowls and garnish with roasted asparagus, additional parsley and peas … Add hot broth, bring to a boil, … I cut off the bottom most tip. As my 5 year old would say, peas and asparagus…..yup….yup…yup. ok, maybe just a few marshmallows. 4. Very flavourful. Heat a large saucepan or pot medium heat. Return to pot over low … Continue cooking until warmed through and simmering, then reduce heat to low. It's a lick-the-bowl-clean kind of recipe. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original. Reduce to a simmer and cook about 10 minutes. We’re so glad you enjoyed it, Hannah! Simmer asparagus pieces with diced potatoes until soft in the asparagus cooking water, 10-15 minutes. The pictures are gorgeous and that soup looks spectacular! Would love to make a green soup though! [CDATA[ I will definitely be making this again on cold spring days. Thank you for this great recipe idea! Need help? We’re so glad you enjoyed it, Heather! And in my opinion, they totally make it. We love split pea soup on its own so asparagus should bring it to another level. I used regular 2% milk in mine and zuccini instead of peas (because that’s what I had in the fridge!) The most popular soup was this one! Your vegan version looks fantastic (and much healthier than the heavy cream restaurant version I had…eep). I’ll be making this soup time and time again. Melt butter in a large pan and fry tips and a handful of the peas until tender, about … I’m sorry to hear that! Used 3 Cups of veggie broth did you use try more soon an asparagus pea... 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