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 1/2 cups vegetable stock (low sodium)
2 cups broccoli florets (chopped)
1-2 bunches of asparagus (trim a little off the ends)
1/4 cup cream
1/4 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.
- Category: Appetizer, Main Course, Side Dish, Soup
- Method: Stove Top
- Cuisine: American