There's something so nourishing about green soup, and this asparagus broccoli soup is no exception. Making the most of spring vegetables, it is flavourful and light and perfect for a healthy family lunch.
Love asparagus? Check out my roasted asparagus and Brussels sprouts side dish!
With the very confusing weather of warm sunshine one day, and plummeting temperatures the next, spring definitely feels like soup season where I live! If your family love soups as much as mine does, then you may also like to see my zucchini cabbage soup, my vegetarian gnocchi soup and broccoli and cauliflower soup. Both brimming with green goodness!
This broccoli and asparagus soup makes the most of spring vegetables, and the relatively short season for asparagus in particular. It always feel like the warmth of summer is on its way when the asparagus turns up in the stores and farm shops. Super simple to make, this asparagus soup is bursting with healthy ingredients for a weekend lunch idea.
⭐ Why this recipe is so good
Seasonal produce. Eating with the seasons is always a nice way to stay in tune with nature and have the freshest (and best tasting!) produce.
Super healthy. Enjoy a healthy soup that is so flavourful, packed with vitamins and feels so cosy too.
Easy to make. We keep this recipe vegan by using non-dairy milk, making it feel a little like a cream of broccoli and asparagus soup but without using dairy. Very simple steps for your lunch or light dinner.
We use fresh produce and pantry staples to make this soup. All the ingredients are in the recipe card below but some notes on a few of them:
- Broccoli, asparagus and zucchini - as with all fresh produce, buy as fresh as you can without discolouration. Asparagus tends to get a bit sad looking after a few days in the fridge, so buy just before making the soup. Prepare the asparagus, as set out below, before adding to the soup.
- Non-dairy milk - this gives the soup a more creamy taste and texture. Use the type of milk that works best for you. The choice will slightly vary the taste of the soup.
- Vegetable stock - using homemade stock is always lovely, but if you are using store-bought check the ingredients are suitable for any dietary requirements as they vary widely between brands.
📖 Variations to the recipe
I like to use zucchini in this recipe as well to add another vegetable in! I mean, you can never have to many greens right?! But if you prefer to keep it more specific in taste, then add a little more asparagus and broccoli and leave out the zucchini.
You can use a touch of coconut milk in place of the non-dairy milk.
🔪 Step by step instructions
Making this asparagus broccoli soup is very simple, with just a few steps:
Fry onion in olive oil in a large pot on a low heat until softened, about 5 minutes. Add the garlic and cook for a few more minutes - don't let it burn! (image 1).
Add in the broccoli, asparagus and zucchini, as well as the bay leaf and thyme (image 2). Cook for 5 minutes, stirring occasionally. If you have time, then you can let it cook for longer to bring out the flavours even more.
Pour in the vegetable stock and bring to a boil. Then reduce the heat to a very light simmer and pour in the non-dairy milk and season with salt and black pepper. Cook for 30 minutes (image 3).
Remove the bay leaf from the pot. Use an immersion blender to blend the soup, and then ladle into your bowls (image 4). Swirl on some olive oil and fresh mint leaves to garnish and serve immediately.
💭 Recipe tips
- Be sure to let the vegetables cook for at least five minutes before adding the stock. This helps bring out their flavour.
- For a tutorial on how to 'snap' the fresh part of the asparagus off to use in the soup, this post on how to prepare asparagus by Great British Chefs is helpful.
- Either use an immersion blender to blend, or transfer batches to a food processor and blend that way. Both ways work well!
- If the soup needs it, re-heat after blending just before serving.
- Don't forget to remove the bay leaf before blending!
📋 Frequently asked questions
Asparagus season runs from approximately the beginning of March to June, depending upon the country.
To prepare asparagus, hold each end of the spears and bend until they snap. Discard the woody end and use the end with the flower. Wash first of course!
You can either use an immersion blender (sometimes called a stick blender) or transfer batches to a food processor and blend.
⏲️ Freezing guidance
This soup can easily be made in larger batches and then frozen for later use. Divide up into portions and then freeze in a suitable tupperware or glass dish.
🍽 Equipment needed
Large pan - to make the soup in.
Immersion blender (or food processor) - to blend the soup.
🥣 More soups to enjoy
There are lots of healthy soups here on the site, from my butternut squash and apple soup which is perfect for fall to my turmeric chicken soup, which is a lovely lunch or light dinner. Some recent recipes:
Asparagus Broccoli Soup
- Fry onion in olive oil in a large pot on a low heat until softened, about 5 minutes. Add the garlic and cook for a further 2 minutes.
- Add in the broccoli, asparagus and zucchini, as well as the bay leaf and thyme. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable stock and bring to a boil. Then reduce the heat to a very light simmer and pour in the non-dairy milk and season with salt and black pepper. Cook for 30 minutes.
- Remove the bay leaf from the pot. Use an immersion blender to blend the soup, and then ladle into your bowls. Swirl on some olive oil and fresh mint leaves to garnish and serve immediately.
- See the post above for details on how to prepare the asparagus spears before making the soup.
- Be sure to let the vegetables cook for at least five minutes before adding the stock to bring out their flavour. You can always cook for longer if you have the time.
- If required, heat the soup after you blend so it is hot to serve.
- garlic, which scores 1.
- non-dairy milk has variable scores.
- vegetable stock will depend upon ingredients used.
- black pepper, which scores 2.