Directions for Asparagus Leek Soup:

• Preheat oven to 400 F.
• Slice the bottoms of the asparagus off and discard. Cut the remaining into 1 ½ inch pieces. Place the asparagus pieces on a rimmed baking sheet. Toss with 1 tbls canola oil and roast for 6 minutes. Remove from the baking sheet and set aside. Set aside a few pieces to garnish the soup with.
• Reduce the oven temperature to 350. Drain the garbanzo beans and toss with 1 tbls canola oil. Place on the same rimmed baking sheet and dust with the ancho chili powder. Roast in the oven for ten minutes. Check every three minutes after, until the beans have dried out and slightly crunchy. Remove from the pan and set aside.
• While asparagus and garbanzo beans are cooking, prepare leeks. Slice the leeks into thin slices, using only the white and light green parts. Cut the slice in half and soak the leeks in cool water to dislodge any dirt. Dry the leeks on a towel. Heat the remaining 2 tbls canola oil in a pot until shimmering. Put the leeks and celery in the pot and sweat until the vegetables have softened. About 5-6 minutes.
• Add in the onion and garlic. Stir for 30 seconds. Pour in the white wine and allow to reduce for about 4 minutes.
• Add in the vegetable broth, boullion, potatoes and asparagus. Bring the mixture to a boil and cook for 5 minutes or until the potatoes are fork tender. Stir in the salt and pepper.
• Use immersion hand blender to remove any chunks and blend until the soup is smooth. Stir in the cream. Serve and top with a few pieces of asparagus and the crunchy garbanzo beans.