I bright, flavorful, savory veggie soup that's perfect for Spring!
Whisk together the tahini, water and lemon juice, well.
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.
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.
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.