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