Asparagus & Chickpea Soup

9m
Prep Time
40m
Cook Time
49m
Ready In


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Original is 4 servings

Nutritional

  • Serving Size: 1 (503 g)
  • Calories 248
  • Total Fat - 17.4 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 12.1 mg
  • Sodium - 416.2 mg
  • Total Carbohydrate - 16 g
  • Dietary Fiber - 6 g
  • Sugars - 7.2 g
  • Protein - 10.9 g
  • Calcium - 122.8 mg
  • Iron - 4.3 mg
  • Vitamin C - 44.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a large pot, add olive oil, butter, onions and garlic over medium heat.

Step 2

Let mixture sweat, but do not let the garlic burn.

Step 3

Once the onions have turned translucent,

Step 4

Add the stock and chickpeas.

Step 5

Increase heat to medium high allow come to a boil.

Step 6

Add asparagus and cook until tender but not limp.

Step 7

Mash cooked veggies or can blend with immersion blender

Step 8

Add half of the parsley and stir until incorporated.

Step 9

Add lemon juice, parsley bowl up.

Step 10

Swirl sour cream on top of the soup, then pine nuts.

Step 11

You may also garnish parsley.

Tips


No special items needed.

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