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Creamy Asparagus Green Peas Soup & Shiitake Bacon

Blended soups are delicious and so easy to make. The shiitake bacon makes it complete. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Lunch, Soup
Cuisine: Healthy, Nutrient Rich, Oil free, Plant Based, Vegan
Keyword: asparagus soup
Servings: 4 portions
Calories: 120kcal
Author: Tina


  • 1 cup green peas, frozen or fresh
  • 2 cups chopped green asparagus
  • 1 cup cup finely chopped cauliflower
  • 2 cubes vegetable stock or stock powder
  • 1 medium onion, chopped
  • 1 tbsp maple syrup
  • 2 cloves garlic
  • 6 cups filtered water
  • 1/4 cup chopped fresh dill
  • 2 tbsp nutritional yeast

Shiitake Bacon

  • 1 cup sliced shiitake mushrooms
  • 2 tbsp braggs aminos or tamari
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast
  • 1/2 tsp smoked paprika powder
  • 1 tsp onion powder


Shiitake Mushrooms

  • Mix the ingredients for the marinade, add in the sliced mushrooms and let it sit for at least for 30 minutes.
  • Bake the mushroom in a preheated oven on 340F until golden and crispy. Keep an eye on it, don't let it burn.

Creamy Asparagus Peas Soup

  • Saute the chopped onion until soft in a few tbsp water. Add the garlic. 
  • Add the water, stock powder or sea salt, onion powder and the vegetables, not the dill. Bring to a boil and cook until tender. 
  • The easiest way with this is to use an immersion blender, less messy, or a regular blender. Add in the nutritional yeast, dill and lemon juice and blend until creamy. Taste and season if needed. Serve with the shiitake bacon on top.