This asparagus-broccoli soup is the perfect appetizer for your next dinner. Fresh, green, and bursting with nutrition, it’s like nature’s natural reboot after a long winter.
It’s green season here in New England! (Excuse the excitement, but it’s hard not to get excited after several months of brown, gray, and white).
Little light green leaves are popping up all around and the soil is ripe for planting. I’ve got a new raised garden beds built and ready to go (all the credit there goes to my husband!).
And asparagus. I’m anticipating the email from my CSA that the first asparagus of the season has been picked and is ready for pick up. There is just something about fresh, local, organic asparagus. (OK, so I admit, I have a thing for fresh, local, organic, anything really!)
Asparagus is definitely nature’s medicine–packed with antioxidants and anti-inflammatory properties. Research suggests it’s beneficial for everything from slowing aging to improving digestion.
So, what to do with all that asparagus?
- Roast or grill with EVOO and salt & pepper and serve with your favorite dinner or salad
- Chop, saute, and add to pasta
- Blanch it and serve with a dip as an appetizer
- Use it to make an Asparagus- Zucchini Frittata
- Make it into this Asparagus-Broccoli Soup!
This soup is simple to make. I recommend using an immersion blender if you have one, but you could also puree it in a blender–just wait for it to cool a bit and work in batches.
Because I wanted to keep this super light, I didn’t add any cream to the soup itself. But I do recommend a few toppings: plain Skyr or Greek yogurt, cashew cream, and roasted chickpeas, all make tasty additions.
Weekday Lunch and Dinner Idea
Pair this soup with fresh baguette and sliced cheese or a premade quinoa-strawberry salad for a simple, but delicious meal.
Dinner Party Tip
Serve this soup as an appetizer at your next get together by pouring it into little cups or shot glasses–it’s a fun way for everyone to get just a taste and to keep it utensil free.
This mild soup has a slightly sweet and salty flavor, so most kids will like it–if they are willing to try it. But if they aren’t ready to try it yet, no worries, no pressure. Let them see you eating it and maybe another time down the road they will try. And, as always, remember to serve unfamiliar and disliked foods alongside familiar and liked foods…it will greatly improve the dinner tone.
(Oh, and you might mention to your kids that a compound in asparagus makes pee smell funny…but not everyone can smell it. Will their pee smell funny? Only one way to find out! Perhaps this side-conversation is better to have before you sit down at the dinner table!)
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 1 bunch asparagus, rinsed
- 2 heaping cups broccoli florets, rinsed
- 32 ounces chicken (or vegetable) stock
- 3 thyme sprigs
- 2 tablespoons fresh parsley
- Kosher or sea salt to taste
- Freshly ground pepper to taste
- Break off the tough ends of the asparagus. Chop the rest of the asparagus into 1-inch pieces, and reserve some or all of the tips for blanching and garnishing the soup.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and saute for 5 minutes, until fragrant but not browned.
- Add the asparagus and broccoli and saute for another 4-5 minutes.
- Pour in chicken or veggie stock, thyme sprigs, and parsley. Bring to a boil and then cover and reduce heat to low. Simmer for about 10 minutes, until veggies are tender.
- Meanwhile, bring 2 inches of salted water to a boil. Add asparagus tips, cover, and cook for 1 minute. Drain and rinse with ice cold water to stop cooking.
- Remove thyme sprigs from the soup mixture. Use an immersion blender to puree soup until smooth. (If you don't have an immersion blender, wait for it to cool a bit and then transfer in batches to an upright blender).
- Season with freshly ground pepper and salt to taste.
- Garnish with asparagus tips and addition suggestions as desired.
Blanched asparagus tips
Plain Skyr or Greek yogurt
Cashew cream (see Oh She Glows for a recipe)
Roasted chickpeas (make your own or buy)