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Before you jump to Broccoli & Asparagus Soup recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snacks.

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You don’t have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to broccoli & asparagus soup recipe. You can cook broccoli & asparagus soup using 17 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Broccoli & Asparagus Soup:

1. You need rd a head of broccoli florets,
2. Provide The large stalk from a head of broccoli,
3. Prepare boiled water (filtered if possible),
4. Get spears of asparagus, very ends trimmed off,
5. Prepare milk or dairy free alternative, (I used almond milk),
6. Take Vegetable stock cube,
7. Provide olive oil,
8. You need an onion chopped finely,
9. Prepare Salt and white pepper to season
10. Prepare To serve:
11. Provide crispy fried bacon (optional)
12. Use crème fraiche or fat free quark,
13. Get drizzle of extra virgin olive oil,
14. Get Fresh parsley leaves,
15. Take Salt and ground black pepper to season
16. Get Equipment Needed:
17. Prepare hand blender / blender

Instructions to make Broccoli & Asparagus Soup:

1. Add the vegetable stock to the boiling water and stir through to dissolve. Add to a saucepan over a high heat and then place in all of the broccoli stalks. Bring to a boil and cook for around 7 minutes. Next add in the florets and continue to boil.
2. In a frying pan, add in the olive oil and once hot sear the asparagus and the chopped onion until it gets a bit of colour and the asparagus is slightly charred. Remove from the heat. Remove the asparagus, chop it up into smaller pieces and add it in with the broccoli. Set aside the onions for the time being.
3. Boil the broccoli until the stalks are nice and soft and the water has reduced down by about half. Season well with salt and a pinch of white pepper to taste.
4. Add the cooked onions in with the broccoli and asparagus. Remove from the heat and allow to cool for 2-3 minutes.
5. Using a hand blender or regular blender, blend until nice and smooth and no large lumps remain. Add in half the milk and blend again until a smoother texture is achieved. Add the remaining milk, blend one final time until velvety smooth.
6. For the garnish I like to fry up some bacon until crispy, then sprinkle on top with some crème fraiche or fat free quark, and a little drizzle of extra virgin olive oil then a few sprigs of fresh parsley leaves. Then a final grind of black pepper and salt to taste. Enjoy!

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