Chickpea and Asparagus Soup
Chickpea and Asparagus Soup
Adding orzo, a rice-shaped pasta, to this tasty soup makes it deliciously filling. For a main meal, serve with a little strong-flavoured cheese and some warm, crusty bread.
Ingredients
Serves: 4
- 1 can (about 400g) chickpeas, drained and rinsed
- 1 onion, coarsely chopped
- 2 garlic cloves, chopped
- 1 litre salt-reduced chicken or vegetable stock
- 150g asparagus, trimmed and cut into bite-sized pieces
- 3/4 cup (170g) orzo or risoni
- pepper to taste
- finely pared zest of 1 lemon, in shreds
- 2 tablespoons chopped parsley
- 1 lemon, cut into wedges, to serve
Directions
Preparation:15min ›
Cook:35min ›
Ready in:50min
- Put the chickpeas, onion, garlic and stock in a saucepan and bring to the boil. Reduce the heat to low and simmer for 20 minutes or until the chickpeas are starting to fall apart.
- Ladle about one-third of the soup into a blender or food processor and purée it until smooth. Return the puréed soup to the pan and bring back to simmering point. Add the asparagus, cover with a lid and cook gently for 5–6 minutes or until the asparagus is just tender.
- Meanwhile, cook the orzo in a large saucepan of boiling water according to the packet instructions. Drain the pasta and add it to the soup, with pepper to taste.
- Put the lemon zest and parsley in a small bowl and mix together. Top each bowl of soup with a small spoonful of the lemon and parsley mixture and serve immediately, offering lemon wedges so that the juice can be added to the soup to taste.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
very easy to make, was tasty, I won't use as much risoni next time. - 17 Apr 2010
Write a review
Click on stars to rate