Spring is still in its early stages, and you can take advantage of the spring harvest.

Bring on the greens! Let’s also make soup!

This simple spring soup recipe includes my two favorite vegetables, asparagus and peas.

The almond milk adds a creamy texture and a rich flavor from the sauteed shallots and garlic—two optional finishing touches. Lemon juice and nutritional yeast can add a bright, zingy finish.

It can be eaten as it is, but any creamy soup needs a garnish. The five-ingredient garlic and herb croutons are here to save the day! These are easy to make while the soup is simmering. They are a massive part of the soup.

Ingredients

SOUP

2 Tbsp olive or avocado oil

Asparagus (trimmed // One large bundle yields about 12 ounces).

Fresh or frozen peas, 10 ounces (two cups will yield about 10 ounces).

Four cloves of garlic (minced).

One medium shallot, thinly sliced

Salt + Pepper

Almond Breeze plain unsweetened almond milk 1 1/2 cups

1 1/2 cups vegetable stock ( DIY or purchased at a store)

Use 1-2 Tbsp of nutrition yeast. ( optional for a slightly cheese-like flavor)

Half a medium lemon ( optional juiced for brightness)

(optional:) GARLIC HERB CROUTONS

Two cups of bread (any type // cubed).

1/4 cup olive oil or other neutral oil

1/4 tsp of each: garlic powder, salt, pepper, dried oregano, and dried basil

Instructions

Preheat oven to 400 degrees F. (204 C). Spread asparagus on a baking sheet. Sprinkle lightly with salt and pepper and drizzle with the oil of your choice. Toss in the oil.

Set aside after 15 minutes. Reduce heat to 325° F if making croutons at this point.

Heat a large saucepan or pot on medium heat. Add 2 Tbsp of oil (amount according to original recipe // adjust if changing batch size). Then add shallots and garlic. Sprinkle lightly with pepper and salt, and then stir to combine. Cook for 2-3 minutes or until aromatic and translucent. Reduce heat if the garlic starts to brown.

Add the peas and vegetable broth, then season again with salt and pepper.

Transfer soup and asparagus to a blender. (Make sure the lid allows steam to escape.) You can reserve some asparagus for garnishing if you wish. Blend soup until smooth and creamy. Bring back the soup to a simmering medium heat.

Whisk in the nutritional yeast. Continue to cook until heated through and simmering. Reduce heat.

Add more salt or pepper to taste. Add lemon juice and remove from heat.

While the soup simmers, lower the oven temperature to 325 degrees F.

Add bread crumbs into a bowl. Pour oil and seasonings into a separate bowl and pour them over the bread crumbs. Toss well to combine. Add a little more salt, pepper, and garlic powder. Toss again.

Spread the mixture on a baking sheet that has been cleaned (or one you have used previously) and bake for 15-20 minutes or until golden brown. Flip/stir the mixture at the 10 minute mark to ensure even cooking.

Serve the soup with croutons and vegan Parmesan cheese. The leftovers can be stored in the refrigerator for a few days. However, they are best served fresh.