• For the soup, in a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onions. 

Sweat this out for around 5-8 minutes.  

• Allow to brown slightly, and stir often to avoid burning.
• Thinly slice the garlic cloves, adding them to the onions.

Cook for 2 – 3 minutes until fragrant and slightly soft.

• Add the salt, pepper, and turmeric powder, cooking for 5 minutes on medium heat. The longer you cook this, the stronger the flavors will be!
• Chop the green onion, adding it to the pot. Cook for another 2 minutes.
• Prepare all of the other vegetables, cutting them into medium-sized pieces.
• Add the celery, broccoli, and carrots.
• Let this cook for another 10 minutes until the vegetables are tender
• Drain + rinse the can of chickpeas and add it to the vegetables, cooking for 5 minutes to allow them to cook slightly and to let the flavors soak in! 
• Add the bouillon paste and boiling water to the pot
• Allow cooking for 10 minutes on medium-high heat.
• Add the kale & asparagus to the pot, cooking until the asparagus is soft. 
• Remove one-half to two-thirds of the soup from the pot into a blender. Blend until smooth, adding back into the pot.  Adjust seasoning if desired. 

Serve immediately with fresh herbs!