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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.
Print Recipe
Prep Time 3 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 3 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 head broccoli
  • 750 ml vegetable stock
  • 1 bunch asparagus
  • 1 small handful of basil leaves
  • Apple cider vinegar

Method
 

  1. Finely chop the garlic and onion.
  2. Heat the oil in a saucepan, then sauté the onion and garlic for 5 minutes.
  3. Meanwhile chop the broccoli. Remove and discard the woody parts of the asparagus, chop the rest.
  4. 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.
  5. Turn off the heat and add the basil leaves. Using a stick blender, process the soup until you get a creamy texture.
  6. Serve with freshly ground pepper and a dash of apple cider vinegar or lemon juice.