This leek asparagus soup is made from scratch without cream or milk for a lightened up and healthy meal. It takes just 30 minutes to make this pureed soup and is perfect for the whole family to enjoy!
Chop your veggies including the asparagus stalks, leeks, and parsley in small pieces. In a large soup pot, heat oil. Sauté leeks, onions, and garlic over medium heat.
Once the onions and leeks have turned translucent (about 5 min), add the vegetable broth and chickpeas. Increase heat to medium high allow come to a boil.
Add asparagus and cook on medium-high heat until tender but not limp. Add half of parsley, and all the spices (salt, pepper, crushed red pepper) and stir until incorporated.
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.