Easy Chickpea And Asparagus Soup
Rachel
A one-pan vegan soup recipe with big bold flavours.
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Lunch, Main Course
Cuisine British
Servings 5
Calories 224 kcal
- 1 tbsp Olive Oil
- 2 Red Onions (Finely Chopped)
- 4 Cloves of Garlic (Finely chopped)
- 2 tsp Ground Cumin
- 1 tsp Coriander
- 3 tsp Siracha Sauce
- 2 tbsp Tomato Puree
- 1.2 litres Vegetable Stock
- 400 g Tinned Chopped Tomatoes
- 12 Sticks Asparagus (Trimmed and chopped into small pieces)
- 400 g Tin of Chickpeas (Rinsed and drained)
- 2 tsp Ground Coriander
- 1 Lemon Zest (Freshly grated)
- Salt and Pepper
Heat the oil in a non-stick saucepan over high heat. Add the onions and cook for 5 minutes until soft. Add the garlic and cook for 2 minutes.
Lower the heat and stir in the cumin and coriander. Cook for 1 minute, then add the siracha and tomato puree and stir for another minute.
Add the vegetable stock, tinned tomatoes, asparagus and chickpeas. Bring to the boil and simmer for 20 minutes.
Add the lemon zest and season with salt and pepper before removing from the heat.
Serve in large bowls with buttered fresh bread or a cheese scone round.
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Calories: 224kcalCarbohydrates: 37gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1134mgPotassium: 604mgFiber: 9gSugar: 12gVitamin A: 769IUVitamin C: 17mgCalcium: 98mgIron: 4mg
Keyword north African soup, veggie soup
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