This asparagus-broccoli soup is light, fresh, and bursting with nutrients. The perfect spring soup, serve it as a dinner appetizer or pair with grilled cheese or a quinoa-strawberry salad. Dairy-free, vegetarian option, gluten-free, and nut-free.
Author: Maria Adams
Recipe type: soup, appetizer
Serves: 8 servings
Ingredients
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
Instructions
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.
Notes
Topping suggestions: Blanched asparagus tips Plain Skyr or Greek yogurt Creme fraiche Cashew cream (see Oh She Glows for a recipe) Roasted chickpeas (make your own or buy)
Recipe by Hälsa Nutrition at https://halsanutrition.com/asparagus-broccoli-soup/