Easy Chickpea And Asparagus Soup
A one-pan vegan soup recipe with big bold flavours.
Equipment
Ingredients
- 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
Instructions
- 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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Nutrition
Calories: 224kcalCarbohydrates: 37gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1134mgPotassium: 604mgFiber: 9gSugar: 12gVitamin A: 769IUVitamin C: 17mgCalcium: 98mgIron: 4mg
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