Quick asparagus and broccoli soup

Ooh ooh they’re back!

Serves 4


2 cloves of garlic, minced

1 small onion, diced

2 stems celery, diced

1 bunch asparagus

1 head broccoli

1 Tbsp olive oil

3 C broth or thereabouts to cover (chicken or veggie, or just water)

salt and freshly ground pepper

Parmesan cheese to serve


Ooh ooh they’re back! Blitz this up, grate a little parmesan cheese on top and the asparagus season is off and running. Yep it’s really Spring eating now, folks. We have 2-bunch deals this week to welcome back the spears, so I guess you could make this soup with one bunch and then oh … say fry the other up for breakfast with haloumi and lemon? Mmm mm we missed you, spears.

Quick asparagus and broccoli soup

Trim woody ends from asparagus and dice them finely into small pieces. Do the same with the broccoli so it can cook through quickly and retain all the green freshness.

Gently heat the olive oil in a medium pot. Sauté the onion, celery and garlic until soft. (Extra points if you have juicy spring garlic for this one!).  Add the veggies and stir for a minute, then cover with broth/water, pop a lid on and let it simmer for 10 minutes until veggies are softened but still bright.

Use a handheld blender to purée the vegetables and season to taste with salt and pepper. Serve with a dollop of cream or yoghurt, parmesan cheese and crust of good bread.


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