Want some delicious soup? This spring, with asparagus. And while still vegetarian and very tasty! It is this soup that I propose to cook today.
It contains protein, vegetable, in the form of a useful legume - chickpeas, and complex and simple carbohydrates, rice and asparagus, and aromatic and spicy additives - lemon and parsley. Gorgeous, simple soup with a very bright taste. Nothing is fried or parsed in it. You can take any rice, even brown or wild, or you can use pasta in the form of rice, orzo, it will also be very healthy and healthy, and the taste will change.
- Total cooking time - 2 hours 0 minutes
- Active cooking time - 0 hours 30 minutes
- Cost - Average Cost
- Calorie content per 100 g - 54 kcal
- Servings Per Container - 4 Servings
How to make asparagus soup with chickpeas
- Asparagus - 200 g green, you can take frozen
- Chickpea - 200 g
- Rice - 100 g
- Onions - 1 pc.
- Garlic - 2 cloves
- Lemon - 1 pc.
- Parsley - 2 tbsp. chopped
- Zira - 1 pinch (s)
- Salt - taste
- Black pepper - 1 pinch (s)
- Water - 1.5 l of boiling water
Cook the chickpeas as usual. Soak overnight in a five-fold volume of water, change the water in the morning and set to cook for an hour and a half, until soft. Or take ready canned chickpeas, this will speed up the process. Peel and chop the onion and garlic. Pour one and a half liters of boiling water into the pan, put the chickpeas and onions with garlic. Bring to a boil and cook for 20 minutes.
Separately, cook until washed rice is cooked, you can in a slow cooker.
We take a couple of spoonfuls of chickpea from the pan, set aside, and puree everything else with a hand blender. Add ready rice and shelled chickpeas to the soup.
Cut green asparagus into small pieces, after breaking off the rough ends.
Add the asparagus to the soup and cook for another five minutes. Asparagus should soften, but not turn into a rag. Season the prepared soup with a pinch of ground zira, salt and pepper.
Remove the lemon peel with a special device in the form of thin stripes or three on a grater. We chop parsley. We mix the parsley with the zest and sweep this abundantly sprinkle the soup already in the plate. We serve lemon slices to the soup so that everyone can season it with lemon juice to their taste. Everything!