Asparagus & Chickpea Soup
Recipe: #22956
February 25, 2016
Categories: Beans, Chickpeas/Garbanzo, Asparagus, One-Pot Meal, Gluten-Free, High Protein, Low Cholesterol, No Eggs, Vegetarian, Kosher Dairy, more
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Original is 4 servings
Ingredients
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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