Asparagus & Chickpea Soup
Created by dienia b on February 25, 2016
- Servings: 4
- Prep Time: 9m
- Cook Time: 40m
- Recipe #22956
Ingredients
- 3/4 pound asparagus (spears, trimmed and halved)
- 4 garlic cloves, mashed
- 150 grams green onions, (10 onions, chopped)
- 4 cups vegetable stock
- 1 can (15 ounce) garbanzo beans (chickpeas, rinsed and drained)
- 1 cup parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 1 tablespoon pine nuts (toasted and finely chopped)
- 24 grams sour cream (2 tablespoons)
How to Make
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Step 1: In a large pot, add olive oil, butter, onions and garlic over medium heat.
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Step 2: Let mixture sweat, but do not let the garlic burn.
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Step 3: Once the onions have turned translucent,
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Step 4: Add the stock and chickpeas.
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Step 5: Increase heat to medium high allow come to a boil.
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Step 6: Add asparagus and cook until tender but not limp.
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Step 7: Mash cooked veggies or can blend with immersion blender
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Step 8: Add half of the parsley and stir until incorporated.
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Step 9: Add lemon juice, parsley bowl up.
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Step 10: Swirl sour cream on top of the soup, then pine nuts.
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Step 11: You may also garnish parsley.
Nutritional Facts
- 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