4 Tbsp Olive Oil
12oz Asparagus, cut into thirds (fibrous ends broken off)
10oz Fresh or Frozen Peas
4 Cloves Garlic, Minced
1 Shallot, Thinly Sliced
Salt & Pepper
1.5 Cups Almond Milk (Unsweetened)
1.5 Cups Low Sodium Vegetable Broth
2 Tbsp Nutritional Yeast
Heat 2 tablespoons of the olive oil in a large pot over medium heat.
Add the asparagus and sauté for 10 minutes until softened.
Add remaining olive oil, along with the shallot and garlic. Season lightly with salt and pepper, stirring to coat and cook for 5 minutes or until fragrant and translucent. Stir frequently, to avoid the garlic from burning.
Add peas, vegetable broth, nutritional yeast and almond milk.
Season with additional salt and pepper and continue a gentle simmer for another 10 minutes, or 15 minutes if peas are frozen.
Transfer soup to blender and blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
Taste and adjust seasonings as needed.