-
1
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.
-
2
Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
-
3
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.
-
4
Add peas, vegetable broth and almond milk and season with salt and pepper once more.
-
5
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.
-
6
Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
-
7
Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
-
8
If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
-
9
Add bread cubes to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread cubes and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
-
10
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.
-
11
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.
