Have you been looking to “go green”? Have I got the soup for you!
This soup is so fantastic you wouldn’t even know it is also so healthy you could eat the entire pot and not feel guilty! Plus, it all comes together in about a half hour – does it get any better than that?!
This is a simple soup that lets the fresh and delicious produce that makes it up really shine through. You’ll need 1 bunch asparagus, about 1 1/2 pounds broccoli and 2-3 bunches green onions (approx. 12-15 good sizes onions).
The green onions are a nice change from my regular garlic and onion start to almost every soup I make. You still get the subtle onion flavor but they add a bit different flavor which works very well with the broccoli and asparagus.
Start off by sautéing the green onion and 3 large cloves of garlic in about 2 T of olive oil. Then add in the broccoli and asparagus. Don’t worry about chopping up the veggies too finely, just a rough chop will do, you are going to puree it all later.
Sautee the veggies until just tender, about 10 minutes. Then add in 2 cans of low-sodium chicken broth. Also, you can easily make this a vegetarian dish by using vegetable broth, I just like the flavor of chicken broth a little more.
Bring the broth to a boil, and add salt and pepper. Then reduce heat to medium-low, partially cover, and simmer about 20 minutes.
When the veggies are very tender, puree in batches in a blender or food processor. Then return to the original pot, season again to taste with salt and pepper, and bring back up to a simmer before serving.
Go ahead, pour yourself a big heaping bowl and don’t feel bad about topping it off with a bunch of toasted bits of this. I also added a scoop of greek yogurt and some additional fresh chopped green onion.
I think this soup is going to be one of your new favorites! It has tons of veggie flavor but also feels silky and luxurious. Serve for lunch, as a starter to your next dinner party, or as a meatless Monday dinner alongside a fresh green salad.
Asparagus, Broccoli, and Green Onion Soup
- 1 bunch asparagus, roughly chopped
- 1 1/2 pounds broccoli, roughly chopped
- 2-3 bunches green onion, roughly chopped
- 3 cloves garlic, chopped
- 3 cups low-sodium chicken broth (2 cans)
- Salt and Pepper to taste
- For garnish: greek yogurt, toasted croutons, chopped green onion
Add 2 tablespoons olive oil to a hot soup pot. Sautee green onions and garlic for 1-2 minutes. Add broccoli and asparagus and cook about 10 minutes. Add chicken broth and salt and pepper. Bring to a boil, reduce heat and partially cover, cooking until veggies are very tender, about 20 minutes. Puree veggies in batches in a food processor or blender. Return to original pot and bring back up to a simmer. Season again to taste with salt and pepper. Garnish with toasted croutons, fresh chopped green onion, and greek yogurt.