Soup Ingredients:
1 tbsp olive oil
1 leek (white and light green part), sliced
2 garlic cloves, minced
1 medium zucchini, chopped
1 bunch asparagus, chopped (woody ends removed)
1 cup green peas (fresh or frozen)
3-4 cups vegetable broth
2 tbsp fresh dill (or 2 tsp dried)
1/2 cup raw cashews (soaked for 1+ hours)
1 tbsp lemon juice
Salt & pepper to taste
Chickpea Croutons:
1 cup cooked chickpeas (or canned, drained & rinsed)
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt to taste
Instructions:
Sauté leek and garlic in olive oil over medium heat for 5 minutes until soft.
Add zucchini, asparagus, and peas. Cook for 2–3 minutes.
Add broth and simmer for 10 minutes.
Blend soup with soaked cashews and lemon juice until creamy. Add dill, salt, and pepper to taste.
For chickpea croutons, toss chickpeas with oil and spices. Roast at 400°F (200°C) for 25–30 mins until crispy.
Serve soup topped with chickpea croutons and a drizzle of extra dill or cashew cream.
