Asparagus Soup With Chickpeas and Gremolata

Asparagus Soup With Gremolata
Molly Watson
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
416 Calories
12g Fat
61g Carbs
22g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 416
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 1481mg 64%
Total Carbohydrate 61g 22%
Dietary Fiber 14g 51%
Protein 22g
Calcium 288mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fresh spring asparagus soup is thickened with chickpeas and flavored with gremolata, a mixture of parsley, garlic, and lemon. Serve it as a first course at a spring dinner party or as a light main course with a side salad, a bit of cheese, and some crusty bread.


  • 1 bunch asparagus (about 12 ounces)
  • 4 cups vegetable broth or chicken stock
  • 1 (15-ounce) can chickpeas a.k.a. garbanzo beans (rinsed and drained)
  • 1 teaspoon fine sea salt (plus more to taste)
  • 1/2 cup flat-leaf parsley leaves
  • Optional: 10 to 12 mint leaves
  • 1 lemon
  • 1 clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Trim the asparagus stalks by cutting off and discarding the bottom inch or so of the stalks (if the ends are dried out or browning, cut off and discard enough of the ends to get rid of that!). Cut off the asparagus tips (just the top 1-inch or so) and set them aside. Roughly chop the remaining bulk of the asparagus stalks and set them aside separate from the tips.

  3. Rinse and drain the chickpeas.

  4. Put the chickpeas and broth in a medium saucepan. Bring to a boil over high heat.

  5. Add the asparagus stalks and salt, if using. Adjust the heat to maintain a steady simmer and cook until the asparagus is very tender, 5 to 10 minutes depending on how thick the asparagus stalks are.

  6. While the soup simmers, mince the parsley. Put it in a small bowl.

  7. If using the mint, mince that as well and add it to the parsley.

  8. Peel and mince the garlic and add it to the parsley.

  9. Zest the lemon into the parsley-garlic mixture.

  10. Cut the lemon in half and juice it into the mixture. Add the olive oil and the pepper. Stir to combine. Add salt to taste and set aside.

  11. If you have a hand-held blender, now is a great time to use it—whirl the soup in the pot until smooth. Whirl until utterly, completely smooth. 

  12. Return the soup to pot and bring it to a simmer. Add the reserved asparagus tips, reduce heat to maintain a simmer, and cook until the tips are tender, about 3 minutes. Add salt to taste.

  13. Serve the soup hot, with a drizzle of the garlic-parsley mixture swirled on top.


  • Omit most of the salt if using store-bought broth.
  • No hand-held blender? Whirl the soup in a food processor or blender. Be sure to cover the top with a kitchen towel to catch any spurts and avoid any burns.