CREAMY ASPARAGUS PEA SOUP WITH CARROT SPIRALS
Simple, easy, tasty. We combine canned foods with fresh for a great result. Give it a try. You won’t die if you eat something from a can. Pick a good quality canned asparagus and a good quality canned pea!
Makes 4-1/2 cups
14.5 oz. can cut asparagus including liquid
15 oz. can sweet peas including liquid
1-1/2 c. plain, unsweetened AlmondBreeze Almond Milk by Blue Diamond (any of the nut blends will work as long as it isn’t sweet (Silk Milk makes an Almond Milk but it’s a dessert milk – too sweet for savory dishes)
2-3 sprigs fresh oregano
2 T. extra virgin olive oil
1/2 t. garlic powder
1/2 t. smoked paprika
1/4 t. ground allspice
fresh grind black pepper to taste
salt to taste
3-4 thick carrots, peeled, ends cut flat, then cut in half crosswise – use the small spiral disk to make your spirals, then cut some of the extra long strands into shorter lengths.
Boil pan of water over high heat. Drop carrot spirals in water. Stir to submerge.
Time exactly 1 minute. Drain immediately in strainer. Rinse under cold water. Transfer to bowl of cold water and let sit till cold throughout. Drain again, then place strainer over a bowl till carrots air-dry.
Place asparagus and peas including liquid from both cans into blender container. Process till very smooth.
Transfer to large saucepan. Add oregano, olive oil, garlic, smoked paprika, allspice, black pepper and salt. Stir well and cook over medium heat to a boil, then reduce heat and simmer about 10 minutes.
Add carrot spirals, stirring to disperse evenly. If you see some strands that are too long, cut them short with your scissors. Turn heat off till ready to reheat and serve.
At that time, adjust for seasonings and perhaps add an extra drizzle of olive oil.
Notes: If you want the soup thicker, use 1/2 cup less almond milk. You decide. this spiralizer is not expensive and it is so easy to use and clean. And it’s fun. Be a kid again. It’s okay. Nobody’s looking.