Times are hard. Times are tough. We are all broke! When you know you should spend those hard earned dollars on your rent rather than ingredients for a new recipe, it’s time to get creative. We all have ingredients in our pantries and refrigerators that we have either forgotten about or no longer know how to use them. No fear! A lovely soup is here. Poking around our cabinets, we pulled out a few items that not only needed a purpose, but also seemingly paired together so nicely together, it was a shame we hadn’t thought of it earlier.
Asparagus & Chickpea Soup – Serves 6 to 8
3/4 lb asparagus spears, trimmed and halved
4 cloves garlic
10 green onions, chopped
4 cups stock, chicken or vegetable, low sodium
15 ounces chickpeas, rinsed and drained
1 cup flat parsley, chipped
3 tablespoons olive oil
1 tablespoon butter
1 teaspoon lemon juice
1 tablespoon pine nuts, toasted and finely chopped
2 tablespoons low fat sour cream, optional
1. In a large pot, add olive oil, butter, onions and garlic over medium heat. Let mixture sweat, but do not let the garlic burn.
2. Once the onions have turned translucent, add the stock and chickpeas. Increase heat to medium high allow come to a boil. Add asparagus and cooks until tender but not limp. Add half of parsley and stir until incorporated.
3. With a slotted spoon, scoop solid ingredients into a blender. Pour in half of the remaining broth. Blend until just smooth. Add remaining broth, lemon juice, parsley and pine nuts. Continue to blend. Salt to taste, if necessary.
4. If desired when serving, pipe or swirl sour cream on top of the soup. You may also garnish with parsley.
If you have tons of leftovers, no need to worry. It will stay fresh in the fridge for up to 5 days, but it will keep even better in the freezer. Pour into smaller containers and freeze in batches.
Click HERE for the printable recipe.
Other recipes you may enjoy...
Trying to be Green Giants
Let’s Give It Up For Kale
With Indian Summer Comes Soup And A Giveaway
We Just Had To Do It
James’ Test Kitchen