Vegan Asparagus, Green Pea, and Edamame Soup

This easy-to-make soup contains valuable greens to keep your body running at full speed.

Vegan Asparagus, Green Pea, and Edamame Soup
 Courtesy Image

Peas, edamame, and asparagus all contribute to the high protein count in this soup. Remember: Vegetables contain lots of vitamins, minerals, and disease-fighting plant chemicals (phytochemicals), but they also contribute small doses of protein to boost your daily intake.

Nutrition (per serving)

Calories: 105; total fat: 5g; saturated fat: .5g; protein: 5.5g; carbohydrates: 10.5g; sugar: 4g; fiber: 4g; cholesterol: 0mg; sodium: 392mg

Recipe and photo by Tina Gowin Carlucci, R.D., C.D.N. of Gowin Nutrition.

Prep time

20 min.

Cook time

10 min.

  • 1 large bundle asparagus, trimmed
  • 4 tsp olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, sliced
  • 1 shallot (or 1/2 yellow onion), thinly sliced
  • 1 cup fresh or frozen peas
  • 1 cup frozen, shelled edamame
  • 2 cups vegetable broth
  • 1 Tbsp miso paste

Preheat oven to 400°, and spread asparagus on a baking sheet covered in nonstick foil.

Drizzle with 2 tsp olive oil, and season with salt and pepper. Toss to coat. Roast asparagus for 10 minutes, then set aside.

Heat a nonstick pan on medium, and add remaining 2 tsp of olive oil. Add onion and garlic, and cook (stirring occasionally) for 3-5 minutes or until fragrant and translucent.

Add peas and edamame to the pan. Season with salt and pepper. Cook for an additional 3 minutes.

Add broth, pea-edamame mixture, and asparagus to a blender. Blend until creamy and smooth (about 1 minute in a high-powered blender like a Vitamix). Toss miso paste into blender, and blend until well-combined, about 30 seconds. Taste, and add ground black pepper as needed.

Serve warm or chill in the refrigerator for about 30 minutes for a cold soup.