Lemony asparagus and basil soup

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
Olive oil
Kosher salt
Lemon, juiced and zested
Additional basil for garnish
Additional lemon zest for garnish
Parmesan, freshly grated for garnish


  1. Pre-heat oven to 450 degrees
  2. 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
  3. 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.
  4. Pour blended soup in your favorite bowl. Garnish with a swirl of olive oil, lemon zest, freshly grated parmesan, basil, and black pepper.

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