Creamy Asparagus and Pea Soup

dairy free gluten free keto paleo vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Minimalist Baker. 

INGREDIENTS

For almond cashew milk

  • ½ cup (75g) almonds
  • ½ cup (75g) cashews
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For soup

  • 12 oz asparagus (1 bundle - trimmed)
  • 10 oz. fresh or frozen peas (2 cups)
  • 4 cloves garlic (minced)
  • 1 medium shallot (thinly sliced)
  • 1 1/2 cups almond cashew milk made with the NutraMilk
  • 1 1/2 cups vegetable broth
  • 2 Tbsp. olive or avocado oil
  • salt + pepper to taste
  • 1-2 tbsp. nutritional yeast (optional)
  • 1/2 medium lemon (optional-juiced- for brightness)

INSTRUCTIONS

For almond cashew milk

  • Start by making fresh almond cashew milk with the NutraMilk:
    • Place almonds, cashews, and salt in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk. 
  • Preheat oven to 400 degrees F (204 C) and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
  • Roast for 15 minutes, then set aside.

  • Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp.oil, shallot, and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
  • Add peas, vegetable broth and almond cashew and season with salt and pepper once more.
  • Transfer soup to the NutraMilk along with asparagus (reserve some for garnish if desired). Process soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
  • Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
  • Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
  • Serve soup with croutons, a touch of black pepper, and/or vegan parmesan cheese. Enjoy!



Older Post Newer Post

Related Posts

  • Almond Milk Yogurt
    Almond Milk Yogurt

    Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. When making your own dairy-free yogurt, mo...

  • Pink Beetroot Pancakes
    Pink Beetroot Pancakes

    Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. INGREDIENTS  For almond milk 1 cup (150g...

  • Savory Oatmeal Bowl
    Savory Oatmeal Bowl

    Prepared and photographed by Florencia Tagliavini, the NutraMilk nutritionist. Have you ever tried a savory oatmeal ...