Welcome to bright-and-happy-savory-land! Yup. That’s exactly what this Roasted Asparagus and Pea Soup recipe is all about!
And you’re going to be very happy my friend. Because this soup is loaded with flavor and nutrients without all the unnecessaries–like oil and salt!
It’s all because of my all-time-favorite of all cooking methods…
I pretty much live by the mantra: always have veggies roasting.
And that’s because they have flavor, flavor, flavor…
This soup is completely and utterly inspired by this amazing recipe by Dana Schultz of Minimalist Baker. I knew that Dana’s version could translate wonderfully to fit Dr. Fuhrman’s nutritarian lifestyle with a few tweaks.
It all resulted in a deliciously savory springtime soup with tons of creamy flavor!
And another amazing thing happened with this recipe too…
Say hello to spaghetti squash “bread bowls!”
Because who doesn’t love scraping off those edges of sourdough into a bowl of creamy goodness?
Okay, it’s not exactly like the “real” thing but it’s still damn delicious!
I’ve included directions in the recipe for these squash bowls–I promise they’re super-easy to make!
So, the big dilemma with converting Minimalist Baker’s recipe was: how can I get rid of the oil and still keep all that rich flavor?
Tahini is straight magic when you’re roasting veggies. This recipe uses a simple lemon-tahini sauce to roast the asparagus, shallots and garlic in one pan.
Instead of salt, you’re going to sprinkle those veggies liberally with no-salt seasoning.
I swear by Costco’s Kirkland brand:
It doesn’t turn all of your food into the “same taste” like other no-salt seasonings tend to. It somehow allows the ingredient’s flavors to shine through and just seems to complement everything I throw it’s way!
Pro tip: Be sure to try one of those roasted shallots straight out of the oven–they are utterly amazing in their own right.
The final step is incorporating the frozen peas and almond milk.
Then you blend it all up in your high-powered blender for that luxurious creamy texture.
This soup begs to be “topped.” My favorite combo was the peas and corn. The corn gives a nice crisp crunch to contrast the creamy soup.
I hope you love this soup as much as I do!
No-Oil Roasted Asparagus Pea Soup
A bright, flavorful, savory veggie soup that's perfect for Spring!
- 2 bunches fresh asparagus washed, bottoms trimmed
- 3 cups frozen peas
- 2 cups unsweetened, plain almond milk
- 2 cups low sodium vegetable stock
- 1/4 cup nutritional yeast
- 2 shallots peeled and sliced 1/4 inch thick
- 6 garlic cloves peeled and cut in half lenght-wise
- 2 tbsp tahini one ingredient: sesame seeds
- 2 tbsp lemon juice
- 1 tbsp water
- pepper, to taste
- no-salt seasoning, to taste
- Optional: 1 spaghetti squash
Make the Lemon-Tahini Sauce:
Whisk together the tahini, water and lemon juice, well.
(Optional) Prep the Spaghetti Squash bowls:
Preheat oven to 375 degrees. Cut your spaghetti squash in half and remove seeds with spoon. Brush the insides with the Lemon-Tahini Sauce and place face-down on parchment-lined baking sheet.
Bake for 35 to 45 minutes, depending on the size of your squash. The edges should just be starting to brown.
Bake the veggies:
Pre-heat oven to 375 degrees. Line a baking sheet with parchment paper. Arrange the trimmed asparagus, sliced shallots and garlic on the baking sheet and brush them with the Lemon-Tahini Suace. Sprinkle with pepper and no-salt seasoning.
Flip all the veggies over and coat the other side with sauce and sprinkle with seasoning. You will have leftover Lemon-Tahini Sauce you can reserve for a soup drizzle.
Bake for 20 to 25 minutes or until just starting to brown (see pics above for reference of doneness). Remove from oven and reserve.
Make the soup base:
In large pot add veggie stock and almond milk. Cook over medium heat for about 5 minutes.
Add the reserved shallots and garlic cloves and stir well. Add 3 cups of frozen peas and cook for another 5 to 7 minutes.
Add 1/4 cup nutritional yeast and pepper to taste.
Add the roasted asparagus spears to your high-speed mixer. Pour the pea soup mixture on top.
Blend on "Hot Soup" setting for about 2 minutes or thoroughly creamy.
Return to pot over low heat and adjust seasonings as you see fit. You may want to add a bit more no-salt seasoning at this time (about 1 tsp.).
Simply fill your Spaghetti Squash bowls with soup and serve with a spoon and fork.
Top with corn, peas, asparagus spears or drizzle with remaining Lemon-Tahini sauce.