GF, DF Spring Pea and Asparagus Soup
By Lisa Shanken
May 9, 2017
GF, DF Spring Pea and Asparagus Soup
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 Bunch asparagus ends trimmed
- 1 Tbsp coconut oil
- 1/2 cup onion diced
- 3 cloves garlic minced
- 2 cups frozen peas
- 1/2 cup coconut cream
- 1 cup unsweetened almond milk
- 2 cups vegetable broth
- 1 tsp nutritional yeast
- 2 Tbsp lemon juice
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees. Place trimmed asparagus on a baking sheet and drizzle with olive oil. Bake for 15 minutes. remove from oven, and let cool.
- Add coconut oil to medium sauce pan and heat until melted on medium heat. Add in onion and garlic and cook for 2-3 minutes until onion is translucent.
- Add in peas, coconut cream, almond milk, and vegetable broth. Bring to a boil and then let simmer for 5 minutes.
- Use a hand immersion blender or transfer soup to a blender, and blend until creamy. Next blend in asparagus, and again blend until creamy.
- Transfer soup back to sauce pan and simmer for 5 minutes more. Add in nutritional yeast and lemon juice. Season with salt and pepper and serve.
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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I LOVE the recipes, simple, few ingredients, appealing. I like the idea of using the list of staples you provided when i was tempted to cheat!
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