Asparagus and broccoli soup
This delicate asparagus and broccoli soup is perfect on cool spring or summer evenings. It’s vegan, healthy and super easy to make – ready in just 15 minutes. Serve with crusty bread.
Ingredients
Method
- Finely chop the garlic and onion.
- Heat the oil in a saucepan, then sauté the onion and garlic for 5 minutes.
- Meanwhile chop the broccoli. Remove and discard the woody parts of the asparagus, chop the rest.
- When the onion is soft, add the broccoli and pour in the stock. Bring to the boil and simmer for 5/8 minutes, until the broccoli is tender. Add the asparagus and cook for another 3 minutes.
- Turn off the heat and add the basil leaves. Using a stick blender, process the soup until you get a creamy texture.
- Serve with freshly ground pepper and a dash of apple cider vinegar or lemon juice.