Broccoli Asparagus Soup
This delicious broccoli asparagus soup is the perfect combination of greens, spice and tanginess. The perfect Easter lunch idea or comfort food to have after a long day if you need a warm hug.
Ingredients
Asparagus broccoli soup:
- 1 onion
- olive oil
- 3 garlic cloves
- 1 L veggie broth
- 300 g green asparagus
- 400 g broccoli florets or an entire one
- 2 tbsp lemon juice
- 1 tsp veggie broth powder
- 1 tsp chilli powder
- 1 tsp salt
Garnish:
- asparagus tips
- fresh cream
- grated parmesan
Instructions
- Begin by slicing thinly your onion and garlic cloves.
- Prepare your asparagus by cutting some of the tips and keeping them on the side to blanch later for garnish. Take off an inch of the end and set aside. *
- Proceed by cutting your broccoli if you are working with a whole one. Following the shape of your broccoli, cut the florets and with a potato peeler or knife, get rid of the skin on the stalk and cut in smaller chunks.
- In a large saucepan, over low-medium heat, add some olive oil, the onion and garlic cloves.
- Let them sautee for five minutes and then add the veggie broth powder, salt and chilli flakes.
- Stir the mixture, so that the ingredients are well combined.
- Add the green asparagus and let them cook for a couple of minutes.
- Add the broccoli and stir your veggies to combine with the rest.
- Add lemon juice and veggie broth to the saucepan and cook for 25-30 minutes, stirring occasionally.
- When the soup is done cooking, your vegetables will be tender and you will be ready to blend it.
- Blend until all the vegetables have disappeared. **
- Garnish and serve!
Notes
*You could also take off the skin, but green asparagus are fine to eat as they are. It's just a matter of preferences.
** You can also keep the soup as it is and avoid blending it.
*** You can keep the soup in the fridge for a couple of days or freeze it for up to three months.