I love broccoli and asparagus. Putting them together in a soup? Why not! I love blending soups to give them a ‘creamy’ texture without the cream. This is a delicious soup for spring!
Best of all, this soup is done in about 30 minutes, including prep and cooking time.
All of my kids liked this one, so I will definitely be making it again! Sully loved it, but I don’t think he has ever met a soup he didn’t love.
I used herbs that I had on hand and that sounded good, but feel free to substitute with your favorites. The great thing about soup is that you really can’t go wrong.
- 1 yellow onion, diced
- 1 tablespoon olive oil
- 2 teaspoons salt, divided
- 5-6 cups vegetable stock or water (adjust liquid based on desired soup consistency)
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried thyme
- 1 can organic cannellini beans, drained and rinsed (or 2 cups fresh beans)
- 2 bunches of broccoli, florets only
- 1 bunch of asparagus (about 1 pound), cut into 1-inch pieces
- Juice of 1/2 large lemon or 1 whole small lemon
- Freshly ground black pepper
- Fresh chives, finely chopped
Add onion, olive oil, and 1/2 teaspoon salt to a soup pot and saute until onion is soft, about 5 minutes.
Add vegetable stock, broccoli, asparagus, beans, herbs, remaining salt and pepper to the soup pot and bring to a boil.
Reduce heat to medium low and simmer for 15 minutes.
Remove from heat and puree with a hand blender, or transfer in batches to a blender and blend until smooth.
Add lemon juice, and adjust seasonings to taste.
Sprinkle chives over each serving of soup.
Enjoy! If you try different herb variations, let me know!