This is such a nice soup. Very healthy and satisfying. If you want, you can omit the cream to make it a lighter soup. However, I have to say, the cream does give it that little extra something special!
Spring Asparagus & Broccoli Soup
1 head of broccoli, cut into small florets
Bunch of asparagus, cut into 2-inch pieces with ends discarded
1 leek, sliced crossways into small pieces
1 potato, peeled and diced
5-6 cups of vegetable stock
1 tablespoon olive oil
2 cloves garlic, crushed
1 bay leaf
1/4 cup cooking cream
Salt and fresh ground pepper
In a large pot set over high heat, add olive oil, garlic and leeks. Cook for a minute until browned. Then reduce heat to medium for a further 5 minutes until soft. Now add a couple tablespoons of the stock, the potato and the bay leaf. Give a good stir to coat potatoes in all the flavours. Cook for a minute or so and then add the remaining stock. Cover and simmer for about 5-8 minutes.
Next, add the broccoli and asparagus. Cover and cook for a further 25-30 minutes or until all vegetables are soft. Depending on what stock you use, you may or may not need to add the salt. Taste it and see what you think. Because I love salt, I add a little along with the pepper. Remove the bay leaf and discard. Transfer the soup to a blender and blend in batches until smooth. Return to pot and add the cooking cream. Cook the soup for a further few minutes just to blend the flavours. Ready to eat!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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