Through times of stress, we must have compassion for ourselves and for others. Even though the uncertainty can feel crushing, it is possible to feel grounded again. To feel grounded again, means doing all the things–following a schedule, exercising, connecting with friends and family, getting fresh air, managing your anxiety or feelings of unease and eating food that comforts you. It also means demonstrating compassion for other people–having patience, practicing empathy, and find our way to forgiveness.
When I feel stressed, I find soup to be particularly comforting, because it’s simple, warming and nourishing. This chickpea and asparagus soup recipe is easy to make and very good. Tarragon lends a somewhat licorice flavor that pairs very well with the lemon and asparagus. In general, tarragon can be very assertive; as in, a little can go a long way. One can definitely lean on it to provide a lot of flavor to a recipe. I love how it smells, and even more how it tastes.
Be safe. Be kind. Be nourished.
Lemon Chickpea Asparagus Soup
1 cup (or 2 large) shallots, finely chopped
3 garlic cloves, finely chopped
2 celery stalks, thinly sliced
2 tsp olive oil
1 large baking potato, peeled and diced into bite-size cubes
1 1/4 tsp dried tarragon
1/4 cup dry white wine
15.5 ounce can of chickpeas, drained and rinsed
3 cups broth (I used Better than Bouillon No Chicken Base mixed with water)
1/2 tsp onion powder
1 Tbsp nutritional yeast
2 bay leaves
1/4 cup lemon juice
2 cups asparagus, chopped into bite-size pieces
1/4 cup fresh parsley, chopped
Salt, to taste
- 1. In a large, heavy pot, add shallots, garlic, celery, olive oil and a dash of salt, and saute over medium heat for 2 minutes or until shallots are transparent. Stir in potatoes and dried tarragon. Saute another 4 minutes–stirring often to prevent the potatoes from sticking to the bottom.
- 2. Add the dry white wine, and stir constantly until most of the liquid evaporates and any brown bits that stuck to the bottom of the pot are loosened.
3. Stir in the chickpeas, broth, onion powder, nutritional yeast and bay leaves. Bring to a boil, cover with a lid, and turn down the heat to low. Simmer for ~10 minutes or until the potatoes are cooked through.
4. Add 2 cups of the soup and the lemon juice to a blender. Blend until smooth, then dump back into the soup pot. Add the asparagus to the soup pot, and simmer until cooked through (~7-10 minutes).
5. Stir in the parsley. Taste and adjust seasonings, if needed (more salt? more nutritional yeast?). Serve.