Roasted Asparagus and Pea Soup
This roasted asparagus and pea soup is a vibrant and flavorful dish that is perfect for a light and healthy meal. The asparagus is roasted until tender and slightly charred, which gives it a smoky flavor that pairs well with the sweetness of the peas. The soup is also thickened with nutritional yeast, which gives it a creamy texture without the need for any dairy. Our Roasted Asparagus and Pea Soup is not only delicious, but it's also packed with nutrients. Asparagus is a good source of fiber, vitamins A and C, and folic acid. Peas are a good source of protein, fiber, and vitamins A, C, and K. This soup is a great way to get your daily dose of vegetables.
The history of roasted asparagus and pea soup is a long and winding one, dating back to the Middle Ages. The first known recipe for this soup appears in a cookbook from the 13th century, and it has been a popular dish ever since. Over the centuries, the recipe has been adapted and changed to suit the tastes of different cultures and regions. In the 19th century, the soup was brought to America by European immigrants, and it quickly became a favorite dish in the United States. Today, roasted asparagus and pea soup is a classic dish that is enjoyed by people all over the world.
Roasted Asparagus and Pea Soup Roasted Asparagus and Pea Soup Roasted Asparagus and Pea Soup Roasted Asparagus and Pea Soup
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 2 bunches asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/4 cup nutritional yeast (for creaminess)
  • 1 tablespoon olive oil
  • 1 teaspoon dried dill weed
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss asparagus with olive oil, salt, and pepper.
  3. Spread asparagus on a baking sheet and roast for 10-12 minutes, or until tender.
  4. Heat olive oil in a large pot over medium heat.
  5. Add onion and cook until softened.
  6. Add garlic and cook for 1 minute more.
  7. Add vegetable broth, nutritional yeast, dill weed, salt, and pepper.
  8. Bring to a boil, then reduce heat and simmer for 10 minutes.
Why It Works
  • Roasting the asparagus before adding it to the soup gives it a smoky flavor that pairs well with the sweetness of the peas.
  • Nutritional yeast is a great way to thicken the soup without the need for any dairy.
  • This soup is a great way to get your daily dose of vegetables.