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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