Heat oven to 450. Once oven is at temperature, roast asparagus and parsnips for 15 minutes.
Add asparagus parsnips and drained chickpeas to blender or food processor. Add the water and vegetable stock and blend until smooth.
Heat soup over medium heat to bring to temperature. Drizzle with olive oil. Feel free to top with Parmesan cheese or my personal favorite roasted kabocha squash "croutons".
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
134
Fat
1
g
Carbohydrates
27
g
Fiber
8
g
Sugar
7
g
Protein
6
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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