This simple, tasty plant-based soup is packed with fresh asparagus, Yukon gold potatoes, fresh and dried herbs and aromatics.

While we can debate how to pronounce "potato," there is no need for deliberation on the taste of this soup — it's souperb. Smooth, smoky and savory, this potato leek soup hits the spot.

Toss the sweet potato in a little olive oil ... about 25 minutes. Garnish soup with crispy chickpeas. Keep leftovers in an airtight container ...