Creamy Asparagus Soup with Herbed Goat Cheese

by Anjali @ The Picky Eater on August 6, 2012

I know what you’re thinking.

Soup in the summertime? Isn’t it too hot for that?

Generally, yes. But if you live in or near San Francisco, you know that summer weather can be pretty finicky, as in – sometimes it’s cloudy and 60 degrees in July.

That was the case this weekend – I remember telling the husband that it felt like Thanksgiving weather. That gloomy, colder than usual, makes you want to curl up with a blanket and a good book type of weather.

So naturally, we were in the mood for soup.

Instead of a hearty, stick-to-your-bones stew, I opted for a lighter soup using one of my favorite spring/summer vegetables: Asparagus.

The husband likes vegetable soups, and he likes asparagus, but he doesn’t like vegetable soups that are more stock based (he prefers creamy vegetable soups – shocking right? 😉 ). So I wanted to figure out how to make a creamy vegetable soup without using heavy cream.

What did I swap in for cream?

Chickpeas.

Yes, chickpeas, and it worked beautifully! The husband said that the soup was super creamy and had a great consistency. And instead of all the fat & calories that comes from using heavy cream, we got a ton of lean protein and fiber from the chickpeas. Win win.

I did add a dollop of herbed goat cheese at the end though, I mean, you have to have a little bit of decadence right? Just 1/2 a tablespoon did the trick.

The Ingredients (inspired by this recipe from The Duo Dishes)

  • 3/4-1 lb asparagus spears, trimmed and chopped in 1 inch pieces
  • 5 cloves garlic (chopped)
  • 10 green onions, chopped
  • 4 cups vegetable stock
  • 15 ounces chickpeas, rinsed and drained
  • 1/2-3/4 cup flat parsley, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 tablespoon pine nuts, toasted and finely chopped
  • Herbed Goat Cheese (1/2 to 1 Tbsp per bowl of soup
  • 1/4-1/2 tsp salt (or more to taste)
  • Tons of black pepper to taste
  • 1/8-1/4 tsp crushed red pepper (for some kick)!

The Directions

Step 1: Chop your veggies. In a large pot, add olive oil, onions and garlic over medium heat. Let mixture sweat, but do not let the garlic burn.

Step 2: Once the onions have turned translucent (about 5 min), add the stock and chickpeas. Increase heat to medium high allow come to a boil. Add asparagus and cooks until tender but not limp. Add half of parsley, and all the spices (salt, pepper, crushed red pepper) and stir until incorporated.

Step 3: Blend ingredients (I used an immersion/hand blender which worked great – I just took the pot off the heat and blended it in right in the pot!) If you don’t have a hand blender, you can use a regular blender, you just have to puree it in batches. Once you’ve pureed the soup, add lemon juice, parsley and pine nuts. Continue to blend until combined.

Step 4: Add salt and black pepper to taste, top with 1/2 to 1 Tbsp herbed goat cheese.

It’s like a one pot meal: you get protein from the chickpeas and cheese, fiber from the chickpeas and asparagus, and just a great herby-freshness from the parsley and asparagus.

It’s also extremely easy to make – you can have this on the table in under 30 minutes. And because of that, it’s a weekend meal that can also moonlight as a weekday meal.

Creamy Asparagus Soup with Herbed Goat Cheese

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 255

Fat per serving: 9.3g

Nutritional Info Per Serving: 255 Calories, 9.3g Fat, 33.6g Carbs, 7.8g Fiber, 2.2g Sugars, 10.4g Protein

Ingredients

  • 3/4-1 lb asparagus spears, trimmed and chopped in 1 inch pieces
  • 5 cloves garlic (chopped)
  • 10 green onions, chopped
  • 4 cups vegetable stock
  • 15 ounces chickpeas, rinsed and drained
  • 1/2-3/4 cup flat parsley, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 tablespoon pine nuts, toasted and finely chopped
  • Herbed Goat Cheese (1/2 to 1 Tbsp per bowl of soup
  • 1/4-1/2 tsp salt (or more to taste)
  • Tons of black pepper to taste
  • 1/8-1/4 tsp crushed red pepper (for some kick)!

Directions

  1. Chop your veggies. In a large pot, add olive oil, onions and garlic over medium heat. Let mixture sweat, but do not let the garlic burn.
  2. Once the onions have turned translucent (about 5 min), add the stock and chickpeas. Increase heat to medium high allow come to a boil. Add asparagus and cooks until tender but not limp. Add half of parsley, and all the spices (salt, pepper, crushed red pepper) and stir until incorporated.
  3. Blend ingredients (I used an immersion/hand blender which worked great – I just took the pot off the heat and blended it in right in the pot!) If you don’t have a hand blender, you can use a regular blender, you just have to puree it in batches. Once you’ve pureed the soup, add lemon juice, parsley and pine nuts. Continue to blend until combined.
  4. Add salt and black pepper to taste, top with 1/2 to 1 Tbsp herbed goat cheese.
http://pickyeaterblog.com/creamy-asparagus-soup-with-herbed-goat-cheese/

{ 18 comments… read them below or add one }

duodishes June 22, 2009 at 10:15 am

So glad this soup was a success for you. It was one of the first soups we ever made. It has a very nice nutty flavor in each bite. Yum. Goat cheese is welcome anytime.

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Anjali @ The Picky Eater July 6, 2009 at 9:59 am

Thanks for the inspiration!! 🙂

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Kathy Steger August 6, 2012 at 9:54 am

I love soup so much that I can eat it during hot summer months as well. What a great idea to use chickpeas.

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Anjali @ The Picky Eater August 6, 2012 at 9:58 am

Thanks Kathy! I’m with you – I can eat soup just about anytime of the year 🙂 I save my heartier soups for winter, and do lighter ones in the summer. It’s the perfect balance!

Reply

Raksha Shah August 6, 2012 at 8:07 pm

Hi Anjali,
I love soups and especially asparagus!! Great idea to use chickpeas. Love you blog!
Love,
Raksha aunty

Reply

Anjali @ The Picky Eater August 6, 2012 at 8:37 pm

Aw thank you so much Raksha Aunty!! I can’t wait for you to try this recipe! Hope you’re doing well! 🙂

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Erin August 13, 2012 at 9:54 am

This looks amazing. The color is so gorgeous. Asparagus soup is usually so green that I can’t get anyone to try it but me. I will make this sometime soon. And most likely eat all of it.

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Anjali @ The Picky Eater August 13, 2012 at 4:27 pm

Thanks so much Erin!! The chickpeas make the color a little less green for this soup – and I agree it ends up looking gorgeous 🙂 Enjoy!

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Julia September 2, 2012 at 1:46 pm

sounds good

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Anjali @ The Picky Eater September 9, 2012 at 6:22 pm

thanks Julia! enjoy!

Reply

Ali April 19, 2013 at 2:09 pm

Do you know how many calories per serving this has, and how large the serving size would be?

Reply

Anjali @ The Picky Eater April 19, 2013 at 3:47 pm

Hi Ali! Here is the nutritional information for this recipe:
Makes 4 servings
Per serving: 255 Calories, 9.3g Fat, 33.6g Carbs, 7.8g Fiber, 2.2g Sugars, 10.4g Protein

I’ll add this to the printable version of the recipe as well. Hope that helps!

Reply

Ali April 20, 2013 at 3:36 pm

Thank you so much, Anjali! I pinned this yesterday on Pinterest and wanted this info to have my hubby make it in the future! We’re starting to eat healthy and get fit. 🙂

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Anjali @ The Picky Eater April 24, 2013 at 12:04 am

No problem at all Ali! You’ll have to keep me posted on how you and your hubby like this recipe! And congrats on starting your health journey! Let me know if I can help in any way or if you have any other questions 🙂 Happy healthy cooking!

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Ali April 24, 2013 at 9:50 am

I’ll definitely let you know how we like it and thank you! 😀

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Anjali @ The Picky Eater April 25, 2013 at 5:14 pm

Hehe sounds great, thanks Ali!

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Rachel January 23, 2014 at 11:45 am

This is my favorite soup by far! I am so happy I found this recipe. I always make a double batch so it lasts a while. I’ve made the recipe about 8 times! Thanks for posting this!!!

Reply

Anjali @ The Picky Eater January 23, 2014 at 12:11 pm

Oh wow!!! That is so awesome Rachel! I’m so happy to hear that 🙂 I usually make double batches of most of my soups too — because they taste so great after the flavors have more time to blend together in the fridge!

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