Creamy Asparagus and Pea Soup

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Chances are it’s still a little chilly out where you live as spring creeps on, but there is already ample opportunity to take advantage of spring produce.

Bring on the asparagus and peas and all things green, I say! Also, let’s make soup, shall we?

This simple spring soup includes two of my all time favorite vegetables: asparagus and peas!

Sautéed garlic and shallot add depth of flavor while almond milk makes it oh so creamy. Two optional finishing touches? Nutritional yeast for a cheesy, garlicky punch, and lemon juice for a bright finish.

I could just drink this soup it’s so green and gorgeous.

You can enjoy it as is, but any creamy soup calls for a garnish, am I right? Five-ingredient garlic herb croutons to the rescue! You can whip these gems up while your soup’s simmering away. And in my opinion, they totally make it.

This soup screams spring! It’s

Creamy
Garlicky
Savory
Comforting
Super green
Packed with veggies
Nutrient-rich
& quick! Just 30 minutes required start to finish

No soup should require more than a handful of ingredients, in my humble opinion. And this one fits the bill with 9 basic ingredients. Garlic croutons are optional, but let’s be real – I eat the soup for the croutons. #addicted

Friends, if you make this soup, let us know! Leave a comment or take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers!

Creamy Asparagus and Pea Soup

Simple, 30-minute roasted asparagus soup with peas, shallot, and garlic! Almond milk makes this soup so creamy and satisfying and garlic croutons add the perfect finishing touch.
Author Minimalist Baker
Print
4.8 from 67 votes
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Servings 4
Course Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

SOUP

  • 2Tbspolive or avocado oil
  • 12ouncesasparagus(trimmed // 1 large bundle yields ~12 ounces)
  • 10ouncesfresh or frozen peas(2 cups yield ~10 ounces)
  • 4clovesgarlic(minced)
  • 1mediumshallot(thinly sliced)
  • Salt + Pepper
  • 1 1/2cupsAlmond Breeze unsweetened plain almond milk
  • 1 1/2cupsvegetable broth (DIY or store-bought)
  • 1-2Tbspnutritional yeast(optional // for a slightly cheesy flavor)
  • 1/2mediumlemon(optional // juiced // for brightness)

GARLIC HERB CROUTONS (optional)

  • 2cupsbread (any kind // cubed)
  • 1/4cupolive oil (or other neutral oil)
  • 1/4tspeach garlic powder, salt + pepper, dried oregano, dried basil

Instructions

  • Preheat oven to 400 degrees F (204 C) 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 (amount as original recipe is written // adjust if altering batch size) 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 (that is safe for blending hot liquids – it should have a lid that allows steam to escape) 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, 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.

Notes

*Nutrition information is a rough estimate calculated without croutons.

Nutrition (1 of 4 servings)

Serving: 1servingCalories: 143Carbohydrates: 16.4gProtein: 9.2gFat: 5.5gSaturated Fat: 0.7gTrans Fat: 0gCholesterol: 0mgSodium: 652mgFiber: 6.5gSugar: 5.9g

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Reader Interactions

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  1. Susie Dsays

    Will definitely be making this again. A wonderful way to get good protein! Yummy

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Zanna. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  2. McKennasays

    Hi there! This sounds amazing – I’m gonna give it a try. Do you think using an immersion blender straight in the pot would work? Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Hi McKenna, It won’t be as smooth with an immersion blender, but should be okay! Hope you love it! xo

      Reply
    • Anonsays

      Yeah I do that all the time, you won’t scratch the pan surface. To add to the conversation…
      – To add to minimalist’s comment, firstly whizzing a portion or two of soup at a time is best otherwise the stick blender will miss a pea or two, and I feel it’s velvety-er when you whizz smaller portions lol.
      – Secondly, a blender or food processor whizzes the soup to a thin consistency (look at any tomato passata for a visual) whereas a stick blender whizzes it to a “pulpier” consistency (look at cirio passata rustica specifically as they’re one of the few that don’t sieve the tomatoes). For me the “pulpy” consistency and less water makes it richer and improves my soup experience – but I can’t stand soups as thin as water

      Reply
  3. valerie griffithsays

    I made this and took the lemon option. It is past ‘tender asparagus’ season so a little more oven time was required. Also decided to serve it cold as it was a hot July day. Translucent slices of lemon floating!
    Delicious and beautiful!

    Reply
  4. Lee Annesays

    Loved the ease of this. I added a half cup of cashews and some water when I was blending for a thicker and even creamier soup. It was delicious and super filling! The homemade croutons are always a hit with my family too! YUM!

    Reply
  5. The Vegan Goddesssays

    I just made this and liked it a lot without any toppings.

    When I heat the leftovers, I will top it with crispy chickpeas. I think that would be da bomb.

    I heated this up and blended it in my InstantPot Ace Blender on the 2nd soup setting (smooth).

    Anyway, thanks for another delicious recipe.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it! And love that chickpea idea. Thank you for sharing!!

      Reply
  6. Nancysays

    Can this be served chilled? Also, I would like to make it in advance for a dinner party. If I freeze it, should I plan to reheat it on the stove even if I want to have it chilled? Any special instructions?

    Reply
    • Support @ Minimalist Bakersays

      Hi Nancy, it can, though we prefer it warm. We would suggest reheating or blending if it’s been frozen.

      Reply
  7. The Vegan Goddesssays

    This sounds delish and I can’t wait to make it. Where is your recipe for the garlic herb croutons?

    Reply
    • Support @ Minimalist Bakersays

      Hi! The garlic herb croutons instructions are steps 9 and 10. Hope that helps!

      Reply
      • The Vegan Goddesssays

        Thanks for the breadcrumb tip. What bread is your favorite to cut into croutons?

        Reply
  8. Linasays

    Really yummy!
    I omitted the croutons and sprinkled a little fresh mint ontop for a little extra freshness.

    Reply
  9. Thelmasays

    This sounds delicious!! If I wanted to make this using dairy milk, would I alter the amount used at all, or do anything differently?

    Also, most people know not to blend a hot mixture, but you may want to note it in case there are newbies looking to make this.
    Thanks

    Reply
    • Dana @ Minimalist Bakersays

      We’ll include that as a note, thanks for the reminder! Dairy milk should work fine.

      Reply
  10. Patriciasays

    This recipe was simple, delicious, and quick! I used one can of coconut milk and the rest coconut milk (Silk) and added one cup of frozen broccoli. Served the bowls sprinkled with goat cheese and pumpkin seeds and immediately sent the recipe to friends. Love your recipes!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoyed it! Love your creativity on this one too. Thanks for sharing!

      Reply
  11. Melaniesays

    So good!!! I added some garlic powder, and next time I will probably double the recipe, but my husband was a huge fan. I have to say this actually took me as long as it was supposed to, so I think my timing is getting better too!

    Reply
  12. Sandrasays

    I made this 2x. Once for Easter and again tonight. First time I followed recipe more closely. This time I threw the garlic shallot and asparagus in 1 sheet pan and let it cook in oven. I cooked peas in butter on stop top. And threw it all into the blender w/ only 1 cup broth. I used vegan parm (cashew, nut yeast, garlic powder, salt) instead of just nutritional yeast. 1/2 a lemon. No milk. Topped w/ croutons and toasted almonds. Topped it w/ some cut up turkey bacon to make it a meal.

    Reply
  13. Kellysays

    I made this with the following modifications: onion instead of shallot, mix of riced cauliflower and broccoli instead of peas, and used a little more veg broth and a little less almond milk. I think I ended up adding a lot more salt too. I tried it and didn’t love it, but then I added the croutons and the lemon, YUM! Don’t skip those two ingredients at the end!

    Reply
  14. Heather Bsays

    OH DEAR SWEET BABY JESUS THIS IS A BRILLIANT SOUP!!! I went vegan 4 years ago and thought I’d kissed my favorite soup goodbye, but at long last we meet again. I did make a few changes, but very minor. I added an extra garlic clove, my grocery store didn’t have shallots so I had to replace with green onions, but still MWAH! DELICIOUS! I’m typing in all caps because this soup deserves it. I made the croutons and topped with extra roasted asparagus. THANK YOU FOR RETURNING MY LONG LOST LOVE TO ME 😍🤣

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed it, Heather! Thanks so much for the lovely review! xo

      Reply
  15. Corinne Thompsonsays

    Wow wow wow this was amazing!! I’m always looking for high protein vegan soups and this was fabulous. Absolutely loved it and will definitely make it again!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Corinne! Thanks so much for the lovely review!

      Reply
  16. Chrissays

    This soup is soooooooo good.
    I used 1-1/2 cups of coconut milk with 1-1/2 of vegetable broth for the liquid and instead of peas used 1 can of canellini bean, drained and rinsed. So creamy and rich. 😋

    Reply
  17. Judithsays

    Served this up tonight to 8 hungry guests. It was a big hit, with lots of requests for the recipe. I used light coconut cream in place of almond milk, garnished with asparagus tips, coconut cream and paprika. I’ll try the almond milk and yeast next time. Didn’t do the croutons but served fresh garlic bread on the side, and a huge tossed salad from my garden. The lemon juice is the star of this one.

    Reply
  18. Chrissays

    This soup was delicious….. but it had a lot of the asparagus fiber. Perhaps I should have blended it longer, any suggestions? The nutritional yeast gives it a great added flavor.

    Reply
    • Dana @ Minimalist Bakersays

      Yes, more blending should help! Also be sure to chop off any stalky ends before cooking as they can be tough and fibrous.

      Reply
      • chrissays

        I re blended the soup and added a little coconut milk to make it extra creamy and smooth without changing the taste. It was delicious. I love the nutritional yeast in this recipe. Thank you! :)

        Reply
  19. evasays

    Just made this soup for lunch. I used a sweet Vidallia onion, instead of the shallots. Then, I realized I only had a 1/2 cup peas, so I added riced cauliflower and a few broccoli florets. Used chicken broth from Costco and made my own almond milk, because I had run out of anything that didn’t have vanilla in it. Used the suggested nutritional yeast and lemon. Everyone loved it, including our daughters, ages 7 & 10. Very creamy.

    Reply
  20. OregonKayesays

    We all loved this soup, even our 2-year old grandson (“More please”). I added white pepper with the nutritional yeast; we like things spicy. I also served it over brown rice for a hearty meal. The fresh lemon and croutons are a must! Next time I will sub half the peas for edamame to bring in another nutritional & flavor profile.
    Thanks for another great recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad everyone enjoyed it! Thanks so much for the lovely review! The edamame addition sounds like a great idea.

      Reply
  21. Samanthasays

    This is such a delightful srping soup! Easy and absolutely tasty. I love the peas in it for the flavor and added protein. I also used heavy cream because it is life. Thanksnfor ththe fabulous recipe.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Samantha! Thanks so much for sharing!

      Reply
  22. Megan Knoblochsays

    I just made this today!! So lovely! Espcecially since I dont love eating asparagus on its own. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Megan! Thanks so much for the lovely review!

      Reply
  23. Lisa Crosssays

    Delicious! I used spring onions instead of shallot because that was what I had. I used a whole lemon for extra brightness and I didn’t add the nutritional yeast. Oh, and I accidentally poured in all 16 oz of my frozen peas. It was great!!! Thanks for another awesome recipe!

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried it, but maybe! Let us know if you give it a try!

      Reply
  24. Ashleysays

    I made this subbing 2 Cups cooked split peas for the peas, and it was delicious! I also added the nutritional yeast, but not the lemon juice. I will definitely be making this again on cold spring days. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Ashley! Thanks so much for the lovely review and for sharing your modifications!

      Reply
  25. Shaysays

    Thank you for another delicious and easy recipe! I didn’t have almond milk or shallots so I subbed oat milk and about 1/4 of a large yellow onion. It still came out awesome. IMO the lemon is never optional. ;-) It just adds that oomph. I used a garlic-infused olive oil to roast the asparagus and for the croutons. Soooo good!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Shay! Thanks so much for the lovely review!

      Reply
  26. Leolasays

    I received this recipe from Pela Case as part of their sustainability tips. I found the picture of the ingredients as well as the soup and the recipe with only a few healthy ingredients (most of which I had or something similar on hand) I found enticing. It was just as green and beautiful as the pictures show. My boyfriend said he has never liked pea soup but he loved this one and hopes I will make it again. Good going minimalist baker!

    Reply
  27. Janice Csays

    Absolutely delicious. I used homemade roasted almond milk and as a result, my soup wasn’t a bright green but a beautiful sage green.

    Reply
  28. Mayasays

    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. This soup was so delicious I ate it with chickpea croutons, will definitely be making this again!

    Reply
  29. Jennifer Romerosays

    I made this soup exactly as instructed and it was extremely successful with all of us who ate it. I will definitely be making this again.

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad everyone enjoyed it, Jennifer! Thanks for sharing!

      Reply
  30. Daniellesays

    I typically LOVE recipes on minimalist baker. This one did not do it for me. I love vegan and healthy cooking. Not sure how to describe the taste but just “not good” sums it up.

    Reply
    • Support @ Minimalist Bakersays

      Sorry to hear that, Danielle! Did you make any modifications? What type of almond milk and veggie broth did you use?

      Reply
  31. Hannah Bendocksays

    This was tasty and fast, though I did modify and accelerate based on what I had on hand: over-steamed asparagus (my inspiration ingredient) instead of freshly roasted, and a sauteed onion/mushroom mix from a previous session, in lieu of the shallot (I just reheated this mixture with the garlic after sauteeing the garlic). 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. This was so fast because I basically made it in the Vitamix while sauteeing the garlic: 3 cups of water + 1/2 cup cashews (on-the-spot homemade cashew milk in lieu of almond milk), heaping teaspoon of vegetable broth paste, blend until smooth, add frozen peas and blend until warm and smooth, add mushy asparagus and sauteed onion/mushroom/garlic mixture and blend until warm and smooth.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Hannah! Thanks so much for the lovely review and for sharing your modifications!

      Reply
    • Support @ Minimalist Bakersays

      Hi Susan, yes! That should work well! Let us know how it goes!

      Reply
  32. Susansays

    I made some alterations to this recipe–added yogurt and a touch of heavy cream instead of almond milk, faux chicken broth instead of veggie–and it was fabulous. I added a touch too much salt, and it was still wonderful. I can’t wait to try it cold tomorrow!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Susan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  33. Christinesays

    Wondering what a good non pea/lentil/legume substitute would be? This sounds amazing, but I know it will upset my stomach. Would love to make a green soup though!

    Reply
    • Support @ Minimalist Bakersays

      Hi Christine, We haven’t tried a sub for peas, but another reader used zucchini and it worked well!

      Reply
  34. Karen Partridgesays

    I wasn’t sure about using almond milk in soup, but this recipe is amazing. Love it! The croutons are the perfect accompaniment, and very easy to make while the soup is simmering.

    Reply
  35. Christinasays

    Made this for an out Easter Dinner. It’s so good and the colour is perfect for Easter.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for sharing, Christina. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  36. Jessica Nagysays

    Making this on Sunday – so excited. Assuming it would freeze okay if I make a double batch?

    Reply
  37. Kimsays

    YUM! So thick, creamy, and flavorful. I used an immersion blender and it wasn’t quite as smooth as yours looked, but I thought it was fine. I also used cashew milk and it was great. Just FYI, I added about 1 teaspoon of salt, plus a little to the asparagus, but it could have used a little bit more. I love how it’s such a pretty green color, rather than some of the dark grey-ish green soups you see. 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 might also make a double batch because I could eat a giant bowl (2 servings) in one sitting!

    Reply
  38. Kimsays

    Oh man, this soup is so good!!!! It took me 1/2 hour to make. I added a red pepper to it and oinions. I used an immerser to blend it and left it kinda chunky. It doesn’t look appealing bc it’s green but man is it good!!

    Reply
  39. Lucillesays

    This was absolutely delish! Very flavourful. My kids LOVED it. Now I’m going to try curry beet soup!

    Reply
  40. kellisays

    This was absolutely delish!! I will definitely make this again and again. And yes, the crouton’s make it special – I used San Francisco Sour Dough bread for the crouton’s that I had left over. Love this recipe and so easy.

    Reply
  41. Kelliesays

    This is the best soup ever! I’m on a cleanse so I tried this recipe and omg its easy fast and delicious! I didn’t have almond milk so I used 3 cups of veggie broth and a handful of raw almonds. Perfect texture. I also added poultry seasoning. Yummmmm

    Reply
  42. Stephanie Bishopsays

    This recipe turned out great! I didn’t make any changes. Next time I will try adding the optional yeast. Great recipe!

    Reply
  43. Mardy from Edmondssays

    Silly question maybe… but could cashew milk be used instead of almond milk?

    Reply
  44. Jessicasays

    This looks delicious! Any idea on what to substitute for the peas? I’m trying to make this whole30 friendly.

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried a sub for peas, but another reader used zucchini and it worked well!

      Reply
  45. Coreysays

    I made this with the roasted vegetable salad tonight and it was quick to put together! Perfect soup for impending spring. I opted for the add-ins of 2 Tbls of nutritional yeast and lemon juice. A bit more salt and pepper and it was ready! Thanks!!

    Reply
  46. Shell Bellsays

    This soup is so great! So easy. I used coconut milk in place of almond milk and it turned out great.
    Blended it in batches in my Nutribullet.

    Reply
  47. Lesley Beckleysays

    Delicious! My blender is very old so there were a few strings from the asparagus, but even with that, it was great! Super easy and fast to make. I used flax milk and added the nutritional yeast and the lemon, I think they both added a lot. And the croutons…OH the croutons!! I am eating every meal with those croutons now. I am in LOVE with them! :) I also added some crispy chickpeas for a bit of extra protein. My husband loved it! Thanks Dana!

    Reply
  48. Siobhan Barrysays

    This soup is really delicious in flavour :)
    I had some trouble getting mine to be really smooth – the asparagus was really stringy and wouldn’t blend properly which kind of detracts from the whole thing :/
    Any ideas for reasons why/solutions? I’d love it to not be so clumpy.

    Reply
    • Support @ Minimalist Bakersays

      Hi Siobhan! I’m sorry to hear that! It sounds like it may have been your blender! Next time, I’d try blending in smaller batches for longer periods to see if that helps. Happy Cooking!

      Reply
  49. Jill Dressensays

    This recipe is a HIT! I make it all of the time and even made it for my in laws this past weekend. Absolutely LOVE THIS SOUP!

    Reply
  50. Karen Sitrinsays

    Hi Dana,
    I just love your recipes!!!! Thank you so much for all that you do.
    Cheers, Karen

    Reply
  51. Janesays

    What a great recipe! Unbelievably flavorful, and easy to make, used both the Nutritional Yeast and the lemon. My husband and I really enjoyed it. Will be making again soon for friends.

    Reply
  52. Vanessasays

    It was so delicious. I was frightened I added too much salt pepper, but per usual I didn’t add enough, and had my mom assist on that front. It was super delicious. I blended twice BC some bits were still stuck. I also kept it in the fridge for a couple of hours so it could be sort of like gazpacho (we had an unexpectedly warm day in the rainy PNW). I squeezed half a lemon right before serving! Super delicious and creamy and amazing.

    Reply
  53. Louise Schulersays

    This soup is amazing!! I steamed the asparagus and green beans(I had no peas) placed everything in my vitamix also I used coconut milk … Wow its so tasty Love it!

    Reply
  54. Carol Edwardssays

    I made this this weekend and it didn’t come out great. I guess I didn’t cook the asparagus long enough in the oven or maybe I didn’t blend the soup enough in my Vitamix. The flavor was ok but nothing to write home about. I do love your blog though, this was the only recipe that hasn’t turned out great for me.

    Reply
  55. Tiffanysays

    You will not be disappointed! This soup is amazing – creamy, rich and a hint of sweet/nutty flavor from the almond milk. And it was so easy and quick to make. Perfect recipe to keep in your spring repertoire!

    Reply
  56. Jen Tuckersays

    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. The most popular soup was this one! Everyone loved it. Thanks for sharing it… and I will be sharing your page because I got several requests for the recipe.

    Reply
  57. Erin Hegartysays

    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.

    Question: 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?

    Reply
  58. Nadean O'Briensays

    A lovely soup, beyond delicious to divine! So easy to do and healthy, too. I’ll be making this soup time and time again.

    Reply
  59. Anasays

    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! My 1.5-year-old boy loved it. A new go-to soup recipe. Btw, I used your fairy dust aka parmesan “cheese.” No vegetable broth in the house but I didn’t need one. Thank you!! <3

    Reply
  60. Mikasays

    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?
    Thank you!

    Reply
  61. Miasays

    It was super easy to prepare, and the color turned out great. Such a simple, beautiful, tasty, and healthy dish! I’ll be making this over and over again. Thank you so much.

    Reply
  62. Steeve McCauleysays

    Good recipe. I added a small spud, and substituted the nutritional yeast with sesame oil. Lovely.

    Reply
  63. Maggiesays

    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. Love the soup.

    Reply
  64. susansays

    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! Thanks! I adore your recipes!

    Reply
  65. viviansays

    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. Thanks for another great recipe!

    Reply
  66. Kimberly Genasays

    I have made this soup twice within a week because my family couldn’t get enough! Doubled it the first time and tripled it the second!! This is a real feat because some of them swear they don’t like peas OR asparagus. I even caught them eating the small amount left as a snack. It’s a miracle!

    Reply
  67. Bethsays

    I love this soup!! I also added some micro green alfalfa sprouts to the top. Sooo good!! Thank you!!

    Reply
  68. Laura Csays

    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.

    Reply
  69. Michellesays

    Just made this delicious soup! Even my husband loved it. I added some chia to thicken it just a bit more and it didn’t change the taste at all. Thanks for this yummy start to our vegan weekdays!

    Reply
  70. Mary Annsays

    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? I don’t want to lose the integrity of the recipe but we are only two people. 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.

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  71. Cortneysays

    THIS IS INCREDIBLE. I made this with coconut milk and it’s soooo tasty! Thank you!

    Reply
  72. topcookwareonlinesays

    I didn’t really eat asparagus growing up (except for the one time my aunt grilled some and smothered them in butter and I fell in love). So, I’m not really sure why it took me so long to start trying recipes that feature asparagus. Last week I made a shrimp and asparagus stir fry that even my picky, veggie hating fiance liked. So I figured what the heck, maybe he’ll eat asparagus on their own. 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! I’ll be keeping this recipe for a snack or yummy side dish for chicken or fish as I attempt to get the mister and I eating healthier.

    Reply
  73. Jennasays

    Yum! Just made this, not only pretty easy but also delicious. I didn’t have shallots so I just minced a fourth of an onion and added an extra clove of garlic to make up for it. Also added some vegan Parmesan into the soup while it was simmering. Great recipe!

    Reply
  74. Kelciesays

    This recipe was awesome! So far I have not been disappointed by a singe recipe on this site. They are all so simple and delicious, and I’m hoping to try more soon!

    Reply
  75. Sue Ann Jaffariansays

    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!

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  76. Alansays

    My wife has made this twice, and it’s awesome! I cant help but laugh at the name though. Asparagus pea? Really? How about we change it to “pea asparagus”! lol

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  77. Maesays

    made this for the second time today. makes for an amazing light lunch or dinner! thanks so much for sharing :)

    Reply
  78. Laurensays

    Made this tonight.. MMM mmm mmm! Delightfully fresh and springy. (Mine didn’t come out quite as creamy as yours looked) Would make again and saved in my recipe archives :)

    Reply
  79. Bibisays

    Hi – this looks amazing and perfect as a starter for Easter lunch. Quick question -can I make this the previous evening and reheat? Thanks!

    Reply
    • Dana @ Minimalist Bakersays

      Absolutely! It will actually taste better the next day! Happy Easter!

      Reply
  80. Pamelasays

    This looks delicious! How much of the asparagus stem did you use? Did you end up with any hard stringy pieces after pureeing it?

    Reply
    • Dana @ Minimalist Bakersays

      I cut off the bottom most tip. The rest should be usable! But if it looks weird or too stalky, cut it off!

      Reply
  81. Kellysays

    I just made mine….YUM!!! I used regular 2% milk in mine and zuccini instead of peas (because that’s what I had in the fridge!) and it is SO DELICIOUS! I’ve left off the lemon juice for this serving because, honestly, I was too excited to eat and I forgot to add it! Add some roasted tempeh for that meatiness and a little wedge of brie on the side…mmm, I’m done for the night. I might add some mint leaves on top of the next serving as well as the lemon juice. This really is fabulous.

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  82. Amna Khansays

    Loved it!!!! I added chicken stock instead of vegetable stock.. And my 10 month old loved it tooo!!!!

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  83. juliesays

    This looks like a really easy soup!Can’t wait to find some good asparagus in the stores.This is top of my list when I do!

    Reply
  84. Katesays

    Yep, definitely making this tonight, because I have everything but peas on hand! I have corn though… a worthy experiment. I’ll let you know how that goes. ;)

    Reply
  85. Jordan Lynn // Life Between Lattessays

    This looks like the perfect spring soup, especially for rainy March days!

    Reply
  86. Erin @ Miss Scrambled Eggsays

    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. Thank you. :D

    Reply
  87. Mabel @ Ma Bella Vitasays

    I love asparagus. This looks like the perfect recipe for a rainy or snow day. Looks super delicious.

    Reply
  88. Alexa [fooduzzi.com]says

    LOVE this idea! I was never a pea lover until I spent a semester abroad in Italy…now I can’t get enough!
    This is the perfect spring dish – pinned!

    Reply
  89. Heather Mason @Nutty Nutritionsays

    Looks delicious! I love asparagus. Only you Dana, could make green soup look so appetizing!

    Reply
  90. Jen @ sweetgreenkitchensays

    Beautiful! 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.

    Reply
  91. Medha @ Whisk & Shoutsays

    This looks so great! Love the bright color and the nutritional yeast :)

    Reply
  92. Charlene @ That Girl Cooks Healthysays

    YES! I love peas and asparagus, never tried them in a soup duo, cannot wait to try this on Friday.

    Reply
  93. allison hsays

    I just stumbled upon your blog today and am so glad I did! the Hubs and i have been in a bit of a food rut lately and so i bought and downloaded your 31 meals recipe package! I am soooo looking forward to it! everything looks amazing!! thanks for putting together such a great resource!

    Reply
    • Dana @ Minimalist Bakersays

      Yay! Let me know how you like it, Allison. And I hope you love this recipe, too!

      Reply
  94. Kimsays

    Do you ever make any raw recipes? What changes would you make re-creating this recipe in the Vitamix?

    Thanks.
    ka

    Reply
    • Dana @ Minimalist Bakersays

      I don’t make a lot of raw recipes out of personal preference. And I did use a Vitamix for this soup.

      Reply
  95. Katie (Veggie and the Beast)says

    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!

    Reply
    • Dana @ Minimalist Bakersays

      Heavy cream is what makes soups so good! But the almond milk really helps mock that texture!

      Reply
  96. Nicole {VeganShowOff.com}says

    Oh yum, I love asparagus! This looks like it would be good cold too (smoothie style)! lol

    Reply
  97. Evelynsays

    I LOVE your blog! The pictures are gorgeous and that soup looks spectacular! Can’t wait to make it!

    Reply
  98. Improv Ovensays

    Another great recipe. We love split pea soup on its own so asparagus should bring it to another level. Are you still shooting with your Canon? Pics look amazing!

    Reply
        • Emmasays

          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.

          Reply
  99. Katrina @ Warm Vanilla Sugarsays

    I always want soup, chilly or not! And this is such a fabulous flavour for the coming Spring. I just love it!

    Reply
  100. Naomi Teetersays

    Thank you for this great recipe idea! I never thought to use asparagus in a dish like this.

    Reply
  101. Laura ~ Raise Your Gardensays

    As my 5 year old would say, peas and asparagus…..yup….yup…yup. I’m trying (fingers crossed) to introduce all this good food to my kids while they are young to they grow up eating healthy unlike I did when I was a kid. (I was the pudgy kid on the playground who add Nilla wafers and Kraft M & Cheese).

    Eye popping green…….Who needs Lucky Charms to celebrate St. Paddy’s Day? ok, maybe just a few marshmallows.

    Reply