Asparagus soup with crunchy garbanzo beans is a delightful dish that combines fresh, vibrant flavors with a satisfying crunch. Much of the prep work for this soup can be done the night before so you can make it when you get home from work. This is made with cream, but if you want to prepare it vegan, just omit or use a plant based alternative.

Originally posted April 12, 2021

Modified January 14, 2025

Why You Will Love This Soup

This asparagus soup offers a harmonious blend of tender asparagus, aromatic leeks, and creamy potatoes, resulting in a rich and flavorful base. The addition of crunchy garbanzo beans seasoned with ancho chili powder provides a delightful texture contrast and a hint of spice, elevating the overall eating experience. It’s a comforting yet light dish, perfect for any season.

Health Benefits of Asparagus

Asparagus is a nutrient-dense vegetable with numerous health benefits.Asparagus is low in calories high in fiber Low in Calories: A great option for weight management.and packed with vitamins A, C, E and K as well as folate.

Ingredients for Asparagus Soup:

Asparagus: The star ingredient, providing a fresh, slightly sweet flavor and vibrant green color.

Leeks: Offer a mild, sweet onion flavor that complements the asparagus without overpowering it.

Celery: Adds a subtle earthiness and enhances the soup’s aromatic profile.

Sweet Onion: Contributes sweetness and depth to the soup’s flavor base.

Garlic : Imparts a robust, savory note that enhances the overall taste.

Yukon Gold Potatoes: Provide creaminess and body to the soup when blended, creating a satisfying texture.

Vegetable Broth: Serves as the liquid base, bringing all the flavors together.

Garbanzo Beans: When roasted, they add a crunchy texture and a protein boost, making the soup more filling.

Ancho Chili Powder: Gives the garbanzo beans a smoky, spicy kick, enhancing the soup’s flavor complexity.

Canola Oil: Used for roasting and sautéing, helping to develop the flavors of the vegetables.

White Wine: Adds acidity and depth, balancing the richness of the soup.

Heavy Cream: Introduces a velvety texture and richness to the soup.

Seasonings (Salt, Pepper, Bouillon): Enhance and balance the flavors of the soup.

How to Craft This Soup

Prepare the Asparagus: Trim and cut the asparagus into 1½-inch pieces. Toss with canola oil and roast at 400°F for 6 minutes. Set aside a few pieces for garnish.
Roast the Garbanzo Beans: Drain and toss the garbanzo beans with canola oil and ancho chili powder. Roast at 350°F for 10 minutes, checking every 3 minutes until crunchy. Set aside.
Sauté the Vegetables: In a pot, heat canola oil and sauté cleaned and sliced leeks and diced celery until softened. Add diced sweet onion and shredded garlic; cook briefly. Pour in white wine and reduce for about 4 minutes.
Combine and Cook: Add vegetable broth, bouillon, diced potatoes, and roasted asparagus to the pot. Bring to a boil and cook until potatoes are fork-tender. Season with salt and pepper.
Blend the Soup: Use an immersion blender to puree the soup until smooth. Stir in heavy cream.
Serve: Ladle the soup into bowls, garnish with reserved asparagus pieces, and top with crunchy garbanzo beans.

asparagus soup with garbanzo beans and a spoon

Asparagus on a cookie sheet with olive oil and salt and pepper

Making It Dairy-Free

To make this soup dairy-free, substitute the heavy cream with a plant-based alternative such as coconut milk or almond milk, or simply leave out the cream.

How to store and re-heat this soup:

Allow the soup to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 5 days. For longer storage, freeze the soup for up to 3 months. If you use glass jars, be sure to leave at least 1 inch at the top to avoid a broken jar. Refrigerate for up to 5 days. For longer storage, freeze the soup for up to 3 months. When reheating, do so gently over low heat to preserve the soup’s texture and flavor. When reheating, do so gently over low heat to preserve the soup’s texture and flavor.

Enjoy crafting and savoring this delicious asparagus soup with crunchy garbanzo beans, tailored to your preferences and dietary needs!

Asparagus soup with garbanzo beans and a spoon of soup

Asparagus Soup with Crunchy Garbanzo Beans

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Soup

Cuisine: American

Keyword: asparagus, soup

Servings: servings

Calories: 261kcal

Author: Bruce and Dina Miller

Ingredients

Ingredients for Asparagus Leek Soup:

3 lbs fresh asparagus spears
1 tbls canola oil
1 Can Garbanzo beans
1 tbls canola oil
1 tbls Ancho chili powder
2 leeks
2 tbls canola oil
3 stalks of celery diced
1 sweet onion diced
5 cloves garlic shredded
¼ cup white wine
2 medium Yukon gold potatoes diced and rinsed peeling left on
1 teaspoon garlic bouillon
1 teaspoon vegetable bouillon
32 oz vegetable broth
Fresh ground pepper
1 teaspoon sea salt
¼ cup heavy cream

Instructions

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.