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Creamy, green, and protein-packed—this asparagus soup isn’t just another pretty puree. It’s a nourishing powerhouse loaded with flavor and nutrients that’ll leave you satisfied without the bloat. Made with fresh asparagus, and blended with wholesome ingredients (no added junk), this soup is light enough for spring but hearty enough to fuel your body any time of year.
Whether you’re meal-prepping, craving a light lunch, or looking for a beautiful starter for a larger meal, this soup delivers. Plus, it’s naturally gluten-free, dairy-free, and filled with clean protein to keep you feeling full and energized.
Get ready to fall in love with your veggies—one spoonful at a time.
Ingredients
- 2 lb. fresh asparagus
- 1 yellow onion, cut into quarters
- 1 red onion, cut into quarters
- 2 cloves garlic, peeled and cut in half
- 32 oz. box of organic vegetable broth
- Juice from 2 fresh squeezed lemons
- Zest of 1 lemon, grated
- ½ cup of canned chickpeas (garbanzo beans)
- ½ tsp dried Thyme
- ½ tsp dried Dill
- 1 tsp “21 Season Salute” or “Eat Your Veggies” Sprinkle (see Cooks Note below)
- ½ tsp sea salt
- ½ tsp fresh ground pepper
- Parmesan Cheese (for serving)
Instructions
- Wash and steam asparagus (on the stove) for about 5 minutes and set aside while it cools. Once cool, chop it into 2” long pieces reserving 8-12 tips of the asparagus for serving.
- Using about 1/4 cup of the vegetable broth, sauté both onions and the garlic over medium heat till cooked (about 5 minutes) stirring occasionally. Add the juice from the lemons and lemon zest to the onion mixture, remove from heat.
- In a blender add the remaining vegetable broth, asparagus, chickpeas, and the onion mixture. Blend on medium power till all of the whole chickpeas, and asparagus is to your desired consistency (I like mine a little course and I blend for about 2 minutes).
- Add the blended mixture to a large pot then add the spices, salt and pepper. Heat on the stove to a boil, then reduce heat to medium-low and continue cooking for about 5 minutes.
Viola, your soup is ready to eat!
To serve, spoon the soup in bowls or cups and top with a tablespoon of Parmesan cheese and a couple asparagus tips (as pictured).
I always make too much of this yummy soup on purpose so I can freeze it for later. It’ll serve 4 people when serving in bowls or 6 people when serving in cups.
Cooks Note: I get the “21 Season Salute” seasoning from Trader Joes. I’ve also made this recipe with my own recipe of “Eat Your Veggies” sprinkle and it’s super delicious too, made with spices you most likely have in your pantry (which saves you a trip to Trader Joes).
You can get the “Eat Your Veggies” recipe HERE.
There are two unexpected ingredients in this delicious soup: are the lemon and the chickpeas.
The lemon gives the soup an especially light and delicious high-vibe zesty flavor and the chickpeas add a punch of protein as well as acting as a thickening agent for the soup.
Personally, I can’t even taste the chickpeas and I think that’s a good thing as it feeds the body protein while allowing the asparagus to be the star of this show as intended.
This soup can be served as a main dish with a side salad or as a starter when entertaining dinner guests and it seems to be well liked by those with even the most discerning taste buds.