Asparagus & Chickpea Soup Recipe: Feed Your Body Friday

Hi everyone! Happy Friday!! Ready for another edition of Feed Your Body Friday? Let’s end your week off with this delicious recipe that incorporates a vegetable coming back into season: asparagus!

It’s green, it’s fresh and ready in 30 minutes! You can serve this soup with nutritional yeast on top, a helping of coconut milk and some fresh mint leaves. As a starter or even to take in a Mason jar for a light lunch or a picnic, this soup is perfect!

Asparagus & Chickpea Soup Recipe

Ready in: 30 minutes

Servings: 4-6


  • 1 tsp olive oil
  • 2 garlic cloves - minced
  • 1 red onion chopped
  • 3 cups asparagus cut into small pieces
  • 1 cup chickpea cooked
  • Salt and pepper to taste
  • 3 cups vegetable broth
  • 1 cup coconut milk


  • In a saucepan, sauté the asparagus and onions in olive oil over low heat for 10 minutes
  • Add the chickpeas and cook for about 2 minutes
  • Add the vegetable broth, salt and pepper. Bring to a boil and reduce the heat to medium-low
  • Simmer uncovered for about 30 minutes
  • Using a food processor or a small hand mixer, puree until you have a smooth texture
  • Add the coconut milk

The marriage of the asparagus and the chickpea is to die for! The velvety smooth texture of this soup is absolutely perfect.

In addition, I was pleased to learn that green asparagus is an excellent source of folate and vitamin K (Excellent for osteoporosis) and has more antioxidants and higher quality properties than onion, pepper or even broccoli. No doubt, the asparagus has every reason to be cooked!

Sophie Viau

Sophie Viau

Sophie is a blogger, writer, entrepreneur, world traveler, and photographer. As a young woman, she had an unusual dream: to discover Iceland! "Nobody in my entourage had an interest in this type of trip" says Sophie, so she decided to go alone. What she discovered was that, not only was... Read More

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