Transfer soup to blender along with asparagus (reserve some for garnish if desired). Thanks for another awesome recipe! Transfer soup to blender along with asparagus (reserve some for garnish if desired). Good recipe. Blend soup until creamy and smooth. It was super easy to prepare, and the color turned out great. A lovely soup, beyond delicious to divine! I wasn’t sure about using almond milk in soup, but this recipe is amazing. I added a red pepper to it and oinions. Season lightly with salt and pepper and stir to coat. Hi Christine, We haven’t tried a sub for peas, but another reader used zucchini and it worked well! Heat a large saucepan or pot medium heat. Then, I realized I only had a 1/2 cup peas, so I added riced cauliflower and a few broccoli florets. Asking because I have messed up so many recipes using this method. The fresh lemon and croutons are a must! I have a question about nutritious yeast. I added a small spud, and substituted the nutritional yeast with sesame oil. Add asparagus (reserving the tips for garnish) and peas. Instead of nutritional yeast, I sprinkled with vegan parmesan (which is mostly nutritional yeast), then veg parm and dried dill, then veg parm and diced tomatoes when serving 3 BOWLS TO MYSELF. If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F. Add bread cubes to a mixing bowl. Thanks! Let me know how you like it, Allison. Hello, could I substitute the almond milk for coconut milk ? Thanks so much for the lovely review! Add vegetable broth and water, bring to … Next time, would you mind leaving a rating with your review? Made this using mostly water and a bit of soy milk and also added 2 chopped up potatoes at the same time as the peas. Thanks so much for the lovely review! This looks good enough to eat, like right off the screen….looking forward to Spring and all the gorgeous greens and other vibrant edible colors it brings us, yum. Blend on "Hot Soup" setting for about 2 minutes or thoroughly creamy. Add the asparagus (not the tips if you want that extra texture). Made this for an out Easter Dinner. Good going minimalist baker! everything looks amazing!! Recipe by Lorinda Duffield. Oh, and I accidentally poured in all 16 oz of my frozen peas. Add hot broth, bring to a boil, … Sautéed garlic and shallot add depth of flavor while almond milk makes it oh so creamy. Thanks so much! Heavy cream is what makes soups so good! Thank you! I love asparagus. Any idea on what to substitute for the peas? Absolutely LOVE THIS SOUP! Cook, stirring frequently, until vegetables soften, 6 to 7 minutes. Next time, I might try chopping the asparagus and sauteing it in the pot just to simplify a bit, although I’m sure it won’t have as much delicious roasty flavor. I used spring onions instead of shallot because that was what I had. Garlic croutons are optional, but let’s be real – I eat the soup for the croutons. I used flax milk and added the nutritional yeast and the lemon, I think they both added a lot. I make it all of the time and even made it for my in laws this past weekend. Notify me of followup comments via e-mail. Oh yum, I love asparagus! My husband and I really enjoyed it. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Before I ask this question, I think I know in my heart what the answer may be. Cook for 3 minutes, add the vegetable stock, and bring to a boil. Gonna share the rest of my bounty with friends. Another great recipe. //
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