Asparagus and Sweet Pea Soup
Ingredients
- 3 tbsp olive oil
- 2 large Vidalia onions, sliced
- 4 large garlic cloves, cut in half
- 3 cups chopped celery (about 1 large bunch)
- 3 cups frozen peas
- 2 lbs fresh or frozen asparagus, trimmed and chopped
- 2 large russet potatoes, diced
- 32 oz Imagine no chicken broth
- 4-5 ½ cups hot water
- ¼ cup nutritional yeast
- 3 tbsp soy sauce
- 3 tbsp kosher salt, divided
- 1 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and celery and cook for another 3 minutes.
- Add asparagus, potatoes, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Carefully blend the soup using an immersion blender or in batches in a regular blender until smooth.
- Stir in nutritional yeast, soy sauce, and salt. Season with pepper to taste.
- Serve hot, garnished with your favorite toppings.
