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

Ingredients

• 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
  

Preparation

• 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!