Asparagus is lookin mighty fine right now and plentiful. With spring in mind I wanted to make this soup fresh and bright. The bright green color is a reminder that spring is right around the corner. The refreshing flavors of basil and lemon keep each spoonful exciting. Traditionally I’d thicken a soup like this with a roux (flour and butter), but this time I wanted to take a healthier approach. That’s where the chickpeas come in. Not only do they thicken the soup but they make it a more complete, filling, and ultimately satisfying meal. If you’re missing your gluten fix, a piece of French bread would go great with this dish. Let’s jump into the recipe!
2 Bunches asparagus, bottoms removed and cut into 1 inch pieces
1 Onion, large dice
3 Garlic cloves, roughly chopped
16 oz Chickpeas, drained and rinsed
2 cups Vegetable stock
Handful fresh basil leaves, torn
Lemon, juiced and zested
Additional basil for garnish
Additional lemon zest for garnish
Parmesan, freshly grated for garnish
- Pre-heat oven to 450 degrees
- Toss asparagus, onion, chickpeas, and garlic with salt and olive oil in a mixing bowl. Transfer to a baking sheet, roast for 15 minutes or until veggies are cooked
- Transfer roasted veggies to a blender, add 1.5 cups of veggie stock, lemon zest, lemon juice, torn basil, then blend. Add more veggie stock to reach your desired consistency.
- Pour blended soup in your favorite bowl. Garnish with a swirl of olive oil, lemon zest, freshly grated parmesan, basil, and black pepper.