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+ servings

GF, DF Spring Pea and Asparagus Soup

Course Appetizer, Dinner, Lunch
Cuisine American, Dairy-Free, Gluten-Free, Soup, Vegan, Vegetarian
Servings 4 people

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.
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