Easy Cafe-Style Broccoli Asparagus Soup (with Vegan Option)
A beautiful, creamy green soup that captures the fresh flavors of spring. With a touch of lemon, this soup delivers cafe-style comfort.
Equipment
- Big pot
- Vegetable peeler
- grater to grate the cheese if using
Ingredients
- 2 medium potatoes peeled and cubed
- 1 stalk of celery sliced
- 2 tbs extra virgin olive oil
- 1 pound fresh asparagus trimmed and cut into 2-inch pieces (note 1)
- 1 head of fresh broccoli (use broccoli stalks and florets)
- 1 medium onion diced
- 5-6 cups water
- Salt and black pepper to taste
- 1 tsp lemon juice and 1 tsp lemon zest
- ¾ cup heavy cream heavy whipping cream or vegan cream (optional)
- Fresh parsley chopped, for garnish
- Freshly grated cheese or Goat cheese or cheddar cheese for topping (optional)
Instructions
Prepare the Vegetables:
- Peel the woody ends of the asparagus (or cut them off)and cut into pieces. Make sure you have about one pound of asparagus.
- Separate the broccoli into small florets, cut the broccoli stem into 1 inch pieces.
- Finely dice the onion and celery.
- Peel the potatoes and chop them up into smaller chunks.
Cook the Base Vegetables:
- In a large pot, heat oil and sauté onion and celery until soft (about 4-5 minutes).
- Add 4 cups water and add potatoes.
- Bring to a boil, then reduce to a simmer. Cook for 5 minutes or until the potatoes begin to soften.
- Add the broccoli florets pieces to the pot. Add another cup of water if needed to just cover the vegetables. Simmer for another 3 minutes.
- Add the asparagus pieces, lemon juice and lemon zest and cook over medium heat for another 3 minutes or until all vegetables are tender but still bright.
Blend the Soup:
- Using a stick blender, blend the soup until smooth. Or you can use a regular blender or food processor and purée.
- If you prefer, you can blend a bit less and have a chunky soup.
Season and Add Cream (Optional):
- The potatoes already give this broccoli asparagus soup a creamy consistency, but you can stir in the cream for a richer soup if you like.
- Season with salt and pepper to taste.
- If the soup has cooled, or if taking out of the fridge, heat gently, but do not boil, to keep the cream from curdling.
Serve and Garnish:
- Ladle the soup into bowls and garnish with freshly chopped parsley and freshly grated Parmesan cheese or goat cheese (or any cheese of your choice). Serve hot with crusty bread or a side salad for a complete meal.
Notes
- Be very careful to peel the woody ends of the asparagus or cut off the woody ends.
- Make sure you still have enough asparagus. You need close to one pound (500 grams), or about double the weight of the broccoli.
- For a lighter option, you can skip the cream and enjoy the soup as is.
- Feel free to adjust the thickness by adding more stock if the soup is too thick for your liking.
- Use fresh ingredients if possible. Otherwise, you can use frozen asparagus and broccoli.
- Don't overcook the broccoli and asparagus. Once they are tender, they are ready to be blended.
- Use freshly grated cheese. Store bought grated cheese contains anti-caking agents that changes the taste and consistency of the cheese. It really does not melt in the soup as well or taste as nice.
- Store leftovers in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months.
- Reheat gently – Make sure you don't boil the cream of asparagus and broccoli soup, as it might curdle.
Nutrition
Calories: 402kcalCarbohydrates: 38gProtein: 12gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 55mgSodium: 175mgPotassium: 1253mgFiber: 9gSugar: 8gVitamin A: 2511IUVitamin C: 166mgCalcium: 201mgIron: 5mg
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