Creamy Asparagus and Pea Soup

Creamy Vegan Cauliflower Soup

Creamy Vegan Cauliflower Soup
It looks really sophisticated and fancy topped with a drizzle of coconut cream, a delicately flavoured vegetable oil, and fresh cracked pepper. This soup screams spring! Sure — hope you enjoy! The only thing I do different is bake the matzo balls at for about 30 minutes or less, until the matzo balls are a little golden brown. Add the onion and sauté until softened, about 6 minutes.

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Matzo Ball Soup

No soup should require more than a handful of ingredients, in my humble opinion. Friends, if you make this soup, let us know! Leave a comment or take a picture and tag it minimalistbaker on Instagram! Heat a large saucepan or pot medium heat.

Season lightly with salt and pepper and stir to coat. Cook for minutes or until fragrant and translucent. Reduce heat if garlic begins browning. Follow us on Twitter , Instagram , Pinterest , and read more about us here! As my 5 year old would say, peas and asparagus….. Who needs Lucky Charms to celebrate St. I always want soup, chilly or not! And this is such a fabulous flavour for the coming Spring.

I just love it! I used coconut milk. It was great but I substituted lime juice instead of lemon and doubled it. With the extra sweetness and thickness the coconut milk adds, extra citrus or vinegar is needed to cut through. We love split pea soup on its own so asparagus should bring it to another level. Are you still shooting with your Canon? I LOVE your blog! The pictures are gorgeous and that soup looks spectacular! I just had asparagus and pea soup last week at lunch and was thinking I needed to create it.

Your vegan version looks fantastic and much healthier than the heavy cream restaurant version I had…eep. I posted a green soup today too — hurrah for spring and color! Do you ever make any raw recipes? What changes would you make re-creating this recipe in the Vitamix? And I did use a Vitamix for this soup. I just stumbled upon your blog today and am so glad I did!

I am soooo looking forward to it! I love peas and asparagus, never tried them in a soup duo, cannot wait to try this on Friday. This looks good enough to eat, like right off the screen…. This is the perfect spring dish — pinned! This looks like the perfect recipe for a rainy or snow day.

Nothing like an Asparagus and Pea Soup to warm me up on a chilly day. I love the flavors of both of these vegetables. This is perfect for a vegetarian meal. Yep, definitely making this tonight, because I have everything but peas on hand! I have corn though… a worthy experiment. This looks like a really easy soup! This is top of my list when I do! I added chicken stock instead of vegetable stock..

And my 10 month old loved it tooo!!!! I just made mine…. I might add some mint leaves on top of the next serving as well as the lemon juice. This really is fabulous. How much of the asparagus stem did you use? Did you end up with any hard stringy pieces after pureeing it? I cut off the bottom most tip. The rest should be usable! But if it looks weird or too stalky, cut it off! Hi — this looks amazing and perfect as a starter for Easter lunch. Quick question -can I make this the previous evening and reheat?

Delightfully fresh and springy. I cant help but laugh at the name though. I made the zucchini asparagus au gratin a fav the other night and used the asparagus stalks tonight to make this soup.

It is so incredibly delicious! Thanks for another great recipe! You guys rock my plant-eating world! This recipe was awesome! So far I have not been disappointed by a singe recipe on this site.

Just made this, not only pretty easy but also delicious. Also added some vegan Parmesan into the soup while it was simmering. Last week I made a shrimp and asparagus stir fry that even my picky, veggie hating fiance liked. This recipe was a total success! He even declined when I offered to sprinkle on some more Parmesan and he never says no to more cheese. Thank you so much for sharing! Before I ask this question, I think I know in my heart what the answer may be.

Has anyone ever tried to freeze this incredibly fresh-looking vegan and gluten-free asparagus pea soup? Can you keep it in the refrigerator for more than two days or freeze without jeopardizing taste and color?

Or, if I halved all ingredients would it still be as good? Asking because I have messed up so many recipes using this method. Just made this delicious soup! Even my husband loved it. Thanks for this yummy start to our vegan weekdays! Ooh, I am in vegan heaven! I just had a bowlful of this and it was just divine. Thank you for sharing such a lovely recipe. I love this soup!! I also added some micro green alfalfa sprouts to the top. Doubled it the first time and tripled it the second!!

I even caught them eating the small amount left as a snack. Made this for dinner tonight, and even my skeptical son loved it. He had two helpings. I made pan fried garlic croutons to go on top nd they were a great finishing touch. I am planning to make this recipe for a wedding in June. Do you think it would freeze well enough that I could make it a couple weeks in advance?

Also, do you have any idea how much it makes in volume — I am planning to serve in 8oz glasses and need to figure out how much to make for 60 people. I will be identifying your site as the recipe source!

I adore your recipes! My husband bought 5 pounds of asparagus yesterday. Just made this awesome and delicious soup, so glad I found this recipe. Gonna share the rest of my bounty with friends. I added a small spud, and substituted the nutritional yeast with sesame oil. It was super easy to prepare, and the color turned out great. Such a simple, beautiful, tasty, and healthy dish!

Thank you so much. Hi Dana, I love your vegan recipes on your website! I have a question about nutritious yeast. Which brand do you recommend for beginner vegan people? Love love love this soup, color, texture, taste, nutrition and simplicity!!

I have 2 bunches of asparagus and some frozen peas so I used the first bunch and it was absolutely divine! A new go-to soup recipe. A lovely soup, beyond delicious to divine! So easy to do and healthy, too. This soup is bomb. The most amazing mix of refreshing yet filling! I also appreciate that when it says that it is going to take about 30 minutes it actually does. I have a small nutribullet and even requiring a couple rounds of blending was no big deal.

The lemon really brightens up the taste of the asparagus, and I would make sure to buy one if you are making this soup. I just used an onion to make this instead of a shallot.

What is the difference in flavor and why do you choose one over the the other? I had to make the lunch for 25 attendees to a workshop today well, I actually volunteered so that I could make it all vegan! I chose three soups and a salad. Nutritional values for nutritional yeast vary from one manufacturer to another. On average, two tablespoons about 30 ml provides 60 calories with 5 g of carbohydrates four grams of which is fiber. A serving also provides 9 g of protein and is a complete protein , providing all nine amino acids the human body cannot produce.

Unfortified nutritional yeast provides from 35 to percent of vitamins B1 and B2. Because nutritional yeast is often used by vegans, who need to supplement their diets with vitamin B 12 , there has been confusion about the source of the B 12 in nutritional yeast. Yeast cannot produce B 12 , which is only naturally produced by some bacteria. Some brands of nutritional yeast, though not all, are fortified with vitamin B When fortified, the vitamin B 12 commonly cyanocobalamin is produced separately and then added to the yeast.

Although some species of bacteria that can produce B 12 could potentially grow along with S. Therefore, nutritional yeast is not a reliable source of B 12 unless it is fortified. All inactive yeast contains a certain amount of glutamic acid because when the yeast cells are killed, the proteins that compose the cell walls begin to degrade, breaking down into the amino acids that originally formed the proteins.

Glutamic acid is a naturally occurring amino acid in all yeast cells, as well as in vegetables, fungi, and animals, and is commonly used as a flavor enhancer in cooking in its sodium salt form, monosodium glutamate. From Wikipedia, the free encyclopedia.

Santa Monica Daily Press. Retrieved 7 October The Ultimate Uncheese Cookbook 10th ed. United States Environmental Protection Agency. Retrieved 14 December Vegans Vegetarians Vegetarian festivals Vegetarian organizations Vegetarian restaurants. Barnard Rynn Berry T. Semi-vegetarianism Macrobiotic diet Pescetarianism Vegetarian and vegan dog diet Vegetarian and vegan symbolism. List of condiments List of common dips.

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