So now that spring is here, it’s probably warm and sunny where you are, right?
Not so much in Canada.
But that’s ok, because spring veggies are perfect for making fresh tasting spring soups!
This is probably one of the easiest soups I’ve ever made. Even with roasting the asparagus and making the croutons, the whole soup was finished and ready to eat in 20 minutes. Seriously.
Roasting the asparagus first gives it a richer, more savoury flavour. Then you throw in peas, beans for protein, broth, milk, and some flavour (nutritional yeast and lemon juice are perfect!), blend it up, and your soup is done.
You don’t have to make the croutons, but I love the way they complement the creamy soup with their salty, garlicky crunchiness.
1 bunch asparagus, trimmed
1 shallot, minced
2-3 cloves garlic, minced
salt and pepper
2 cups peas (fresh or frozen will work)
2 cups vegetable broth
2 cups (1 can) white beans
1 1/2 cups milk (dairy or non dairy, it’s up to you)
2 tbsp nutritional yeast
2 cups bread, any kind, but a nice multigrain tastes great
sea salt, cracked pepper, garlic powder
Preheat oven to 400. On a baking sheet, toss asparagus with a drizzle of olive oil, salt, and pepper, and roast 10-15 minutes (depending on how thick your asparagus stalks are).
Meanwhile, heat another drizzle of olive oil in a soup pot over medium heat. Add garlic and shallot, season with salt and pepper, and cook until golden. Add peas, beans, broth, milk, roasted asparagus, and nutritional yeast, and cook until soup is just starting to simmer. Blend, either with an immersion blender or in a standup blender, until smooth.
To make croutons, chop bread into cubes. On a baking sheet, drizzle with olive oil, salt, pepper, and some garlic powder. Bake in oven at 400 until golden and crispy, about 10 minutes.
Top soup with croutons, a squeeze of lemon juice, and some asparagus tips if you’re feeling fancy.
So maybe it’s still cold where you live, but that’s ok, because this bright green, super fresh soup will make you feel ready to take on the day!