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Vegan Asparagus, Spinach &Chickpea soup


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

completely soft.

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.


If you love this recipe then you'll love our vegan cook book. Over 60 quick nutritious meals that will help you lower your blood pressure and cholesterol!

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