Light Asparagus Chickpea Soup

Spring has arrived! And with spring comes asparagus! Asparagus is a super-vegetable. One cup gives you more than the daily recommended Vitamin K. Asparagus also reduces inflammation, is high in anti-oxidants, and is great for digestion. Oh and not to mention, asparagus does this really weird thing too... it makes your pee smell like asparagus. But don't worry, most people will never notice. Although 4 out of 5 people are afflicted with asparagus smelling pee, only 1 in 5 can smell it.

This asparagus soup was inspired by the giant bag of asparagus we bought from Costco. Whenever we have an abundance of something, my first thought is always, "Blend it!" But because it's spring time (and Davis thinks its summer) having a thick and hearty soup sounded far too hot. So this soup is very light, but still packed full of protein and vitamins! 

Asparagus Chickpea Soup

Print Recipe Here!

Ingredients 

1 lb of Asparagus 

1 can of Chickpeas, rinsed and drained 

3.5 cups of Vegetable Broth

1/2 of a Yellow Onion 

3 Cloves of Garlic, crushed 

3 of the inside tender Stalks of Celery 

1 Cup of Frozen Peas

1 TBSP of Garlic Salt 

1TBSP of Olive Oil

Salt and Pepper

Directions 

1. Preheat the oven to 400 degrees. Drizzle olive oil over asparagus on baking sheet and add salt and pepper. 

2. Place roughly chopped onion, celery, and garlic in a large pot with vegetable broth and chickpeas. Add salt, pepper, and half of the garlic salt. Cover and bring to a boil. Reduce to a simmer for 20 minutes. 

3. Roast asparagus in oven for 20 minutes. 

4. Blend asparagus and the soup together. In a blender you have to do this in two batches. Return to stove on medium heat. 

5. Add frozen peas and the rest of the garlic salt and let simmer for 10 minutes. 

6. Serve with croutons or french bread and enjoy!