This asparagus and broccoli soup (which can be made vegan) is everything you need to feel nourished, and totally in tune with spring! Whether you’re serving it as a healthy lunch or a light dinner, this bowl is packed with flavor, texture, and all the veggie goodness you crave. Made in one pot in 30 minutes!
Nothing beats a warm and comforting bowl of soup 👆🏼🥦
BROCCOLI ASPARAGUS SOUP
Asparagus broccoli soup is perfect when spring calls for a warm, healthy bowl with all the green goodness.
When spring weather is unpredictable and those cooler days roll in, grab a bunch of asparagus and a few simple ingredients to whip up this cozy soup!
Just like my Almond Broccoli Soup or Potato Soup, this soup is the epitome of seasonal freshness and is packed with vibrant, nutrient-dense ingredients.
You can serve this soup with Pesto Pasta or Avocado Toast on the side. Think of it as your spring reset—perfect for lunch, dinner, or whenever you’re craving a quick veggie pick-me-up.
It's completely vegetarian, and with a couple of quick swaps, it can be made vegan.
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💚 WHY THIS RECIPE WORKS
Fresh and Light: Both asparagus and broccoli are in their prime during spring, making this soup taste extra fresh.
Healthy Ingredients Galore: Packed with fiber, vitamins, and antioxidants.
Easy to Make Vegan: Just swap the cream for coconut milk or your favorite plant-based alternative.
Perfect for Any Meal: Perfect for a cozy lunch or a light dinner.
🥄 INGREDIENTS AND SUBSTITUTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
ASPARAGUS:
Fresh asparagus, trimmed and chopped.
BROCCOLI:
Fresh broccoli, chopped into florets.
ONIONS:
You can use leeks, shallots, red or yellow onions.
GARLIC:
Fresh or dried garlic.
POTATOES:
Potatoes thicken the soup.
VEGETABLE STOCK:
Use or more if you prefer a thinner soup
THYME:
Fresh or dried thyme adds a bit of flavor. You can use your favorite herbs like Italian.
CREAM:
You can substitute this for Greek yogurt, sour cream, coconut cream, or nondairy milk.
SALT AND PEPPER:
Plus a good pinch of salt when adding potatoes to the stock.
🔪 WHY DO I TRIM ASPARAGUS ENDS?
The ends of asparagus spears tend to be tough and fibrous. Trimming them removes the woody part, ensuring you're left with the tender, succulent portion of the vegetable. Take just a couple of inches off each stem.
🥦 CAN I EAT BROCCOLI STEMS?
Yes, you can eat broccoli stems! Don't throw them in the compost bin.
While broccoli florets are commonly the star of the show, the stems are entirely edible and nutritious. In fact, they are rich in fiber, vitamins, and minerals.
Broccoli stems can be chopped and added to soups, stews, and casseroles. They provide a subtle broccoli flavor.
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
- Prepare the Greens: Start by trimming the asparagus spears and separating the broccoli florets (you can use the broccoli stems if you slice them thinly). Set aside the tender parts of the asparagus for later use in the soup.
- Sauté: Heat olive oil over medium heat in a large pot. Add chopped onions, minced garlic, and thyme. Add salt and pepper. Sauté until the onions turn translucent and the garlic releases its fragrance.
3. Add Potatoes: Add the diced potatoes. Stir well to coat in the flavors.
4. Infuse Flavors: Pour in the vegetable stock and add a good pinch of salt. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes or until the potatoes are almost cooked.
5. Add the Green Vegetables: Add the broccoli and asparagus and simmer for another 10 minutes.
6. Blend: Once the vegetables are soft, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.
7. Cream Time: Stir in the heavy cream. Season with salt and black pepper to taste. Let the flavors meld together for a few more minutes.
8. Serve with Style: Ladle the soup into bowls. Drizzle with olive oil and sprinkle with a pinch of thyme (optional) for a finishing touch.
SERVING SUGGESTIONS
This soup pairs well with crusty bread, a side salad, or even a light sandwich. It can also be served as a starter for a larger meal.
📝 TIPS AND TRICKS
Texture: Adjust the texture of the soup to your liking. If you prefer a chunkier soup, reserve some of the vegetables before blending and add them back into the pureed soup.
Use Fresh Ingredients: Fresh asparagus and broccoli are the stars here—spring veggies bring the best flavors.
Balance Creaminess: Adjust the amount of cream according to your preference for richness. For a lighter version, you can substitute part of the heavy cream with milk or half-and-half.
Garnish: Get creative with garnishes. Consider adding a dollop of Greek yogurt and a sprinkle of grated cheese such as Parmesan, cheddar, or goat cheese. And a drizzle of olive oil for an extra layer of indulgence. A handful of sunflower seeds, fresh herbs, or even a sprinkle of chili flakes if you love a bit of heat.
❓FAQS
Yes, you can omit the cream for a lighter, dairy-free version. You might want to add a splash of coconut milk or almond milk for a creamy texture without dairy.
Absolutely! Feel free to experiment with additional vegetables like spinach, peas, courgettes, or kale to add depth and variety to the soup.
Yes, this soup makes it a convenient option for future meals. Store it in airtight containers in the fridge or freeze in individual portions and thaw in the refrigerator before reheating
Yes, you can use a regular blender, but be cautious when blending hot liquids. Allow the soup to cool slightly before blending, and blend in small batches to prevent splattering.
MAKE-AHEAD, STORAGE AND REHEATING
MAKE-AHEAD: Absolutely! You can prepare the soup in advance and reheat it when needed. The flavors often deepen after sitting, enhancing the overall taste.
STORAGE: Asparagus Broccoli Soup can be stored in the refrigerator for 3-4 days. Make sure to keep it in an airtight container to maintain freshness.
FREEZING: This soup can be frozen for up to 3 months.
REHEATING: Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally. If it thickens too much, add some vegetable stock or water to reach your desired consistency.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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ASPARAGUS AND BROCCOLI SOUP (VEGAN OPTION)
- Total Time: 10 min Prep Time + 20 min Cook Time = 30 min Total Time
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This asparagus and broccoli soup (which can be made vegan) is everything you need to feel nourished, and totally in tune with spring! Whether you’re serving it as a healthy lunch or a light dinner, this bowl is packed with flavor, texture, and all the veggie goodness you crave. Made in one pot in 30 minutes!
Ingredients
2 tablespoons olive oil
1 yellow onion (diced)
2-3 cloves garlic (minced or chopped)
1 teaspoon thyme
2-3 potatoes (chopped into small pieces )
4 ½ cups vegetable stock (low sodium)
2 cups broccoli florets (chopped)
1-2 bunches of asparagus (trim a little off the ends)
¼ cup cream
¼ teaspoon each salt and pepper (plus a good pinch of salt when you add the potatoes)
Instructions
- Prepare the Greens: Start by trimming the asparagus spears and separating the broccoli florets (you can use the broccoli stems if you slice them thinly). Set aside the tender parts of the asparagus for later use in the soup.
- Sauté: Heat olive oil over medium heat in a large pot. Add chopped onions, minced garlic, and thyme. Add salt and pepper. Sauté until the onions turn translucent and the garlic releases its fragrance.
- Add Potatoes: Add the diced potatoes. Stir well to coat in flavors.
- Pour in the vegetable stock and add a good pinch of salt. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes or until the potatoes are almost cooked.
- Add the Green Vegetables: Add the broccoli and asparagus and simmer for another 10 minutes.
- Blend: Once the vegetables are soft, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.
- Cream Time: Stir in the heavy cream. Season with salt and black pepper to taste. Let the flavors meld together for a few more minutes.
- Serve with Style: Ladle the soup into bowls. Drizzle with olive oil and sprinkle with a pinch of thyme for a finishing touch.
Notes
Texture: Adjust the texture of the soup to your liking. If you prefer a chunkier soup, reserve some of the vegetables before blending and add them back into the pureed soup.
Balance Creaminess: Adjust the amount of cream according to your preference for richness. You can substitute part of the cream with milk or half-and-half for a lighter version.
Vegan Option: You can omit the cream for a lighter, dairy-free version. You might want to add a splash of coconut milk or almond milk for a creamy texture without dairy.
Nikki says
Let me know if you have any questions. Nikki xx