1 bunch of asparagus
1 stalk celery chopped, 2 pegs garlic, ½ onion chopped, ½ sweet pepper
1 bunch of spinach
1 can organic chickpeas
3 cups veggie broth
1 tsp vegan seasoning (sage, savory, thyme, rosemary, and black pepper)
1 clove of garlic, minced
½ lemon, juiced
Salt and pepper to taste
See Instructional Video
Chop onion, garlic and sweet pepper, sauté in ¼ cup of water
To cut your asparagus, start by chopping off the woody ends. What does this mean??!
Basically, cut off the tough parts of the ends that are about 1”-1 1/2 “ long. Then cut off just
the tips and set them aside. Then cut the remaining stock into about 1” pieces.
Heat a medium saucepan over medium heat with about ½ cup of broth or water add
chopped celery, and cook until soft, or about 3-4 minutes. Add your asparagus pieces and
cook until they turn into a pretty bright green, or just about 2-3 minutes. Rinse Chickpeas
and add to saucepan.
Next, add your broth, seasoning, and garlic. Bring the broth to a boil, lower the heat to a
simmer, and add your spinach. Cook uncovered for 20 minutes, or until the asparagus is
Remove your soup from the heat and using either an immersion blender or a high powered
blender, blend your soup until smooth.
We are not done yet! Return your soup to the pan and turn the heat back on to medium. Add
the asparagus tips, your lemon, and season with salt and pepper. Cook for about five minutes
so are still a little firm and not too soggy.
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