Asparagus Soup With Chickpeas And Gremolata Recipe

Recipe By Slurrp

This asparagus soup with chickpeas and gremolata is a delicious and nutritious dish. The soup is made with fresh asparagus, which is known for its delicate flavor and vibrant green color. The addition of chickpeas adds a creamy texture and a boost of protein. The gremolata topping, made with lemon zest, garlic, and parsley, adds a bright and zesty flavor to the soup. This soup is perfect for a light lunch or dinner and can be enjoyed hot or cold.

4.2
24 Rating -
Rate
Non Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Asparagus Soup With Chickpeas And Gremolata
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Ingredients for Asparagus Soup With Chickpeas And Gremolata Recipe

  • 1/4 pound Asparagus, Trimmed And Cut Into Small Pieces
  • 1/4 tablespoon Olive Oil
  • 1/4 Onion, Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1 cup Vegetable Broth
  • 1/4 can Chickpeas, Drained
  • 1/4 Zest Lemon
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Chopped Fresh Parsley
  • As required Salt And Pepper To Taste

Directions: Asparagus Soup With Chickpeas And Gremolata Recipe

Cooking Directions

  • STEP 1.Start by preparing the asparagus. Trim off the tough ends and cut the spears into small pieces.
  • STEP 2.In a large pot, heat some olive oil over medium heat. Add chopped onions and garlic and sauté until they become translucent.
  • STEP 3.Add the asparagus pieces to the pot and cook for a few minutes until they start to soften.
  • STEP 4.Pour in vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the asparagus is tender.
  • STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  • STEP 6.Add the drained chickpeas to the soup and heat through.
  • STEP 7.In a small bowl, mix together lemon zest, minced garlic, and chopped parsley to make the gremolata.
  • STEP 8.Serve the soup hot, topped with a spoonful of gremolata.
  • STEP 9.You can also refrigerate the soup for up to 3 days or freeze it for longer storage.

Cooking Tips

  • To make the soup extra creamy, you can add a splash of heavy cream or coconut milk.
  • If you prefer a chunkier soup, you can reserve some of the cooked asparagus pieces before pureeing the rest.
  • For a more filling meal, serve the soup with crusty bread or a side salad.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator.
  • To reheat, simply heat the soup on the stovetop over medium heat until warmed through.
  • Garnish with additional gremolata before serving, if desired.
Nutrition
value
292
calories per serving
13 g Fat36 g Protein5 g Carbs2 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    36g
  • Carbs
    5g
  • Fiber
    2g

MacroNutrients

  • Carbs
    5g
  • Protein
    36g
  • Fiber
    2g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    88mg
  • Iron
    2mg
  • Vitamin A
    548mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    79mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    36mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    46mg
  • Manganese
    < 1mg
  • Phosphorus
    246mg
  • Selenium
    32mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp