- Olive or avocado oil
- 12 ounces (1 large bundle) asparagus, trimmed
- 10 ounces (~2 cups) fresh or frozen peas
- 4 cloves garlic, minced
- 1 shallot, thinly sliced
- Salt + Pepper
- 1 1/2 cups Almond Breeze Unsweetened Original almond milk
- 1 1/2 cups vegetable broth
- 1-2 Tbsp nutritional yeast (optional | for a slightly cheesy flavor)
- 1/2 lemon, juiced (optional, for brightness)
- 2 cups bread (any kind), cubed
- 1/4 cup olive oil (or other neutral oil)
- 1/4 tsp each garlic powder, salt + pepper, dried oregano, dried basil
- Preheat oven to 400 degrees F 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. If making croutons, reduce heat to 325 degrees F at this time.
- Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil and 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 milk and season with salt and pepper once more.
- Transfer soup to blender along with asparagus (reserve some for garnish if desired). Blend 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.
- If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
- Add bread crumbs to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
- Spread on a clean baking sheet (or the one you used earlier) and bake or 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
- Serve soup with croutons and a touch of black pepper and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days, though best when fresh.