Lunche for 4

Creamy Asparagus Pea Soup

Name: Creamy Asparagus Pea Soup
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp olive or avocado oil; 12 oz asparagus; 10 oz fresh or frozen peas; 4 cloves garlic; 1 shallot; salt + pepper; 1 1/2 cups almond breeze unsweetened plain almond milk; 1 1/2 cups vegetable broth; 1 1/2 tbsp nutritional yeast (optional); 1/2 lemon (optional); 2 cups bread; 1/4 cup olive oil; 1/4 tsp each garlic powder

$7.70for 430 minServes 4

Asparagus, peas, garlic, and shallot simmer with almond milk and broth, then blend into a smooth soup.

Photo: minimalistbaker.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Asparagus$3.49/lb typical	0.75 lb	$2.62Typical price
	Frozen vegetables$0.10/oz typical	10 oz	$1.00Typical price
	Garlic$0.75 each typical	0.5	$0.30Typical price
	Leeks and shallots$3.49/lb typical	0.15 lb	$0.54Typical price
	Almond, soy or oat milk$0.05/oz typical	13 oz	$0.64Typical price
	Broth or stock$0.07/oz typical	12 oz	$0.87Typical price
	Lemons and limes$0.60 each typical	0.25	$0.15Typical price
	Sandwich bread$2.49 each typical	0.25	$0.50Typical price
Total for the servings shown		$7.70

Pantry staples you likely have

Olive and cooking oilSalt and pepperDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

30 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Lunches Cold-weather comfort Winter Spring

Typical price

$1.92 per serving$7.70 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 tbsp olive or avocado oil
12 oz asparagus
10 oz fresh or frozen peas
4 cloves garlic
1 shallot
salt + pepper
1 1/2 cups almond breeze unsweetened plain almond milk
1 1/2 cups vegetable broth
1 1/2 tbsp nutritional yeast (optional)
1/2 lemon (optional)
2 cups bread
1/4 cup olive oil
1/4 tsp each garlic powder

Steps

Heat 2 tablespoons oil in a large pot over medium heat and cook the shallot and garlic for 3 minutes.
Add the asparagus, peas, almond milk, vegetable broth, salt, pepper, and nutritional yeast if using.
Bring the pot to a gentle simmer, cover it, and cook for 12 minutes until the asparagus is tender.
Blend the soup until smooth, then return it to the pot and warm it over low heat.
Heat the remaining olive oil in a skillet and toast the bread with garlic powder for 5 minutes, turning often.
Ladle the soup into bowls and top it with the toasted bread.