Recipe: Perfect Broccoli & Asparagus Soup

Broccoli & Asparagus Soup. Broccoli (Brassica oleracea) is a cruciferous vegetable related to cabbage, kale, cauliflower, and Brussels sprouts. These vegetables are known for their beneficial health effects. Broccoli nutrition is rich in dietary fiber, minerals, vitamins, antioxidants and phytochemicals that have proven health benefits against prostate, colon, breast cancers and stroke.

Some people prefer broccoli florets, but you can eat the leaves and stems, too. The stalk contains the most fiber, while broccoli leaves are highest in cell-protecting antioxidants. Broccoli is a cruciferous vegetable rich in nutrients. You can have Broccoli & Asparagus Soup using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Broccoli & Asparagus Soup

1. It's 1/3 of rd a head of broccoli florets,.
2. You need of The large stalk from a head of broccoli,.
3. You need 230 ml of boiled water (filtered if possible),.
4. You need 10 of spears of asparagus, very ends trimmed off,.
5. It's 200 ml of milk or dairy free alternative, (I used almond milk),.
6. It's 1/2 of Vegetable stock cube,.
7. Prepare 1 tbsp of olive oil,.
8. Prepare 1/2 of an onion chopped finely,.
9. You need of Salt and white pepper to season.
10. You need of To serve:.
11. You need 2 rashers of crispy fried bacon (optional).
12. You need 2 tbsp of crème fraiche or fat free quark,.
13. You need 1 of drizzle of extra virgin olive oil,.
14. You need of Fresh parsley leaves,.
15. Prepare of Salt and ground black pepper to season.
16. It's of Equipment Needed:.
17. You need 1 of hand blender / blender.

Possible health benefits include lowering cancer risk and boosting the immune system. Learn more about the health benefits of broccoli here. Looking for the best Broccoli recipes? Get recipes like How to Steam Broccoli Perfectly Every Time, Roasted Broccoli with Parmesan and Broccoli Cheddar Bites from Simply Recipes.

Broccoli & Asparagus Soup instructions

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 brocolli 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 brocolli. Set aside the onions for the time being..
3. Boil the brocolli 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!.

Broccoli and Beyond Botanical name: Brassica oleracea var. italica. Grown all over the world and enjoyed as a versatile ingredient for various dishes, broccoli is a member of the cruciferous family. Broccoli is a green vegetable from the cabbage family. It is generally sold in heads, which have multiple florets branching off a central stem, and sometimes have leaves still attached. But equally interesting for us is the amount of broccoli consumed.

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