This all-season asparagus soup is great served hot or chilled! I like to balance it out with some lemony chickpea salad, sprinkled with chaat masala.
270 calories per serving | 12g protein | 8g fat | 36g carbs | 12g fiber
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INGREDIENTS | Makes 2 servings
ASPARAGUS SOUP
1 lb asparagus, trimmed (12-15 spears)
1 onion
1 tbsp ginger
1 bay leaf
1 tsp ground cumin
1 tsp salt
1 tbsp extra virgin olive oil
2 cups water
CHICKPEA CHAAT
3/4 cup canned chickpeas, rinsed
1 tomato, diced
1/2 onion, diced
1/4 cup cucumber, diced
2 serrano chillies, chopped (optional)
1 tsp sea salt
2 tbsp lemon juice
1 tsp chaat masala (optional)
DIRECTIONS
Step 1 - Saute onion with bay leaf in olive oil until soft
Step 2 - Add all other ingredients and mix well
Step 3 - Pressure cook until done (Instant pot 15 mins, natural release)
Step 4 - Remove the bay leaf, blend until smooth
Step 5 - Garnish with black pepper
Step 6 - Add all ingredients for chickpea chaat in a bowl, mix well. Sprinkle with chaat masala
Serve together
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