Make the soup: In a medium to large saucepan over medium heat, heat the oil and add the leeks, shallots, and garlic, and a few pinches of salt. Sauté until translucent, 3-4 minutes. Add a splash of white wine or water and scrape any bits that are starting to stick to the bottom of the pan. Let wine cook down for 30 seconds to a minute.

Add the frozen garbanzo beans and vegetable broth. Let simmer for 5 or so minutes until the garbanzos are thawed and tender. Add another few pinches of salt. Remove from the heat and let cool to room temperature. It’s important to add the herbs when cooled; you don’t want to cook them in this soup. They’ll be more vibrant here if they’re pureed in their raw form.

In a blender, puree the cooled soup mixture. Add the almond milk, lemon juice, grated nutmeg, parsley, basil, and honey and pulse until the herbs are well chopped, but some flecks of green are still visible. Taste and adjust seasonings to your preference (salt, pepper if it’s too bland, sugar if it’s too tangy, a splash of vinegar or more lemon if it’s too earthy, more olive oil if it’s not rich and silky enough).

Chill the soup in the fridge for 30 minutes or up to a day. Remove from the fridge and stir in a bit of water if soup is too thick. Taste again and make adjustments. I added another squeeze of lemon and drizzled in some walnut oil. Serve with a garnish of chopped herbs, a drizzle of walnut oil, and a dollop of yogurt sauce, if using.

Make the yogurt sauce: Stir together the yogurt, agave, olive oil, lemon juice, and a pinch of salt. Adjust seasonings to taste.