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Broccoli Asparagus Soup

A simple springtime soup made by pureeing broccoli and asparagus until smooth and velvety.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 (as a side)
Course: Side Dish , Lunch , Dinner
Cuisine: North American , American

Ingredients

  • 1 head broccoli, (roughly chopped)
  • 1 lb asparagus, (roughly chopped)
  • 1 large leek, (white and green parts roughly chopped)
  • 2 shallots, (roughly chopped)
  • 3 cloves garlic, (roughly chopped)
  • 6 cups vegetable stock, (or any other stock)
  • 1 lemon, (juiced and zested)
  • ¼ cup olive oil
  • 1 teaspoon celery seed, (optional)
  • salt and fresh pepper, (to taste)
  • ½ cup heavy cream
  • fresh dill (for serving)

Instructions

    Cup of Yum
  1. Combine the broccoli, asparagus, leek, shallot, garlic, and stock together in a large saucepan or dutch oven and bring to a boil. Then, let simmer until vegetables are tender, about 10-12 minutes. A pairing knife should be able to easily stick through the veggies.
  2. Next, add the lemon juice and zest, olive oil, celery seed, and season with salt and pepper. Using an immersion blender, puree the soup until very smooth, about 3 minutes.
  3. Remove the pot from the heat, taste adjust for salt. Then stir in the heavy cream and serve with fresh dill, and top with some extra cream and olive oil.

Notes

  • This soup is just as good cold as it is warm! Makes for a great lunch the next day.