Creamy Asparagus & Pea Soup by @minimalistbaker

≈ 30 min

4 servings

🌱

450 g

Asparagus

🫛

150 g

Peas

🧅

45 g

Shallot

🧄

9 g

Garlic

🥛

240 ml

Almond milk

🍋

15 ml

Lemon

  1. Trim
    • asparagus

    Trim the woody ends from the asparagus, then cut the stalks into 1-inch pieces.

  2. Peel
    • shallot
    • garlic

    Peel and finely chop the shallot and garlic.

  3. Heat
    • olive oil

    Heat 1 tablespoon olive oil in a large pot over medium heat.

  4. Sauté
    • shallot

    Sauté the chopped shallot for 3 to 4 minutes until softened.

  5. Add
    • garlic

    Add the garlic and sauté for 1 minute until fragrant.

  6. Add
    • asparagus
    • green peas

    Add the chopped asparagus and 1 cup green peas to the pot.

  7. Pour
    • vegetable broth

    Pour in 3 cups vegetable broth and bring the soup to a boil.

  8. Reduce
    • Asparagus

    Reduce the heat and simmer for 10 to 12 minutes until the asparagus is very tender.

  9. Blend

    Blend the cooked soup in batches until completely smooth.

  10. Return
    • unsweetened almond milk

    Return the blended soup to the pot and stir in 1 cup unsweetened almond milk.

  11. Stir
    • lemon juice
    • sea salt

    Stir in 1 tablespoon lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.

  12. Warm

    Warm the soup over low heat for 2 to 3 minutes without boiling.

  13. Cut
    • bread
    • Italian herbs

    Cut 2 bread slices into cubes and toss them with Italian herbs.

  14. Bake
    • bread

    Bake the bread cubes at 375°F (190°C) for 8 to 10 minutes until crisp.

  15. Divide
    • bread
    • Italian herbs

    Divide the soup among 4 bowls and top with the optional herb croutons.

Creamy Asparagus & Pea Soup by @minimalistbaker

≈ 30 min

4 servings

🌱

450 g

Asparagus

🫛

150 g

Peas

🧅

45 g

Shallot

🧄

9 g

Garlic

🥛

240 ml

Almond milk

🍋

15 ml

Lemon

Preparation Steps

  1. Step 1/15

    Trim the woody ends from the asparagus, then cut the stalks into 1-inch pieces.

    🌱asparagus
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Peel and finely chop the shallot and garlic.

    🧅shallot
    🧄garlic
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Heat 1 tablespoon olive oil in a large pot over medium heat.

    🫒olive oil
    🍲large pot
    🥄measuring spoons

  4. Step 4/15

    Sauté the chopped shallot for 3 to 4 minutes until softened.

    🧅shallot
    🍲large pot
    🥄wooden spoon

  5. Step 5/15

    Add the garlic and sauté for 1 minute until fragrant.

    🧄garlic
    🍲large pot
    🥄wooden spoon

  6. Step 6/15

    Add the chopped asparagus and 1 cup green peas to the pot.

    🌱asparagus
    🫛green peas
    🍲large pot
    🥄wooden spoon
    🥄measuring cups

  7. Step 7/15

    Pour in 3 cups vegetable broth and bring the soup to a boil.

    🍲vegetable broth
    🍲large pot
    🥄measuring cups

  8. Step 8/15

    Reduce the heat and simmer for 10 to 12 minutes until the asparagus is very tender.

    🍲large pot
    🥄wooden spoon

  9. Step 9/15

    Blend the cooked soup in batches until completely smooth.

    🍲large pot

  10. Step 10/15

    Return the blended soup to the pot and stir in 1 cup unsweetened almond milk.

    🥛unsweetened almond milk
    🍲large pot
    🥄wooden spoon
    🥄measuring cups

  11. Step 11/15

    Stir in 1 tablespoon lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.

    🍋lemon juice
    🧂sea salt
    ⚫black pepper
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  12. Step 12/15

    Warm the soup over low heat for 2 to 3 minutes without boiling.

    🍲large pot
    🥄wooden spoon

  13. Step 13/15

    Cut 2 bread slices into cubes and toss them with Italian herbs.

    🍞bread
    🌿Italian herbs
    🔪chef's knife
    🪵cutting board
    🍳baking sheet

  14. Step 14/15

    Bake the bread cubes at 375°F (190°C) for 8 to 10 minutes until crisp.

    🍞bread
    🍳baking sheet

  15. Step 15/15

    Divide the soup among 4 bowls and top with the optional herb croutons.

    🍞bread
    🌿Italian herbs

Composition

Ingredients

Types

Vegetables

Ingredients

Asparagus, Peas, Shallot, Garlic, Almond milk, Lemon

Notes

Shallot (sautéed), Garlic (sautéed), Almond milk (for creaminess), Lemon (for a bright finish)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Plant-based

Calories

190 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 25g, Fat: 7g, Fiber: 8g, Sugar: 8g

Nutritional Information

Minerals

Potassium: 620mg, Iron: 3mg, Calcium: 180mg

Vitamins

Vitamin A: 1200IU, Vitamin C: 38mg, Vitamin K: 75mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, large pot, wooden spoon, measuring cups, measuring spoons, baking sheet

Appliances

Blender, Oven, Stove

Type

Type

Type Of Dish

Soup, Starter, Main Course

Occasions

Spring, Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Silky, Tender, Crunchy

Flavors

Savory, Fresh, Earthy, Garlicky, Bright, Herbaceous

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Cool completely before refrigerating,Store in an airtight container,Keep croutons separately), freezer : 3 months (Freeze without croutons,Use a freezer-safe airtight container,Leave space for expansion)