Asparagus, Broccoli & Kale Soup
1 Tbsp butter
1 onion, roughly chopped
1 clove garlic, chopped
2 sprigs fresh thyme
300 g asparagus, roughly chopped (and
roughly 2.5 cm removed from all ends)
300 g broccoli, roughly chopped
2 cups chicken or vegetable stock
salt and freshly ground black pepper
100 g roughly chopped fresh kale (or baby
spinach leaves)
1–2 Tbsp lemon juice
Mixed seed croutons and garnish
2 Tbsp sunflower seeds
2 Tbsp pumpkin seeds
1 Tbsp roughly chopped fresh parsley
1 Tbsp roughly chopped fresh basil
100 g feta or goat’s cheese, crumbled
(optional)
Type of dish
Soups&Stews
PreparationIn a large heavy-based saucepan, heat the olive oil and butter over
medium-high heat. When the butter starts to foam, add the onion
and cook for 3–4 minutes, or until starting to soften. Add the garlic
and thyme and cook for another minute, or until fragrant, then add the
asparagus and broccoli.
Pour in the stock and a good pinch each of salt and freshly ground black
pepper and leave to simmer for 15 minutes. Remove from the heat, stir
through the kale and allow to cool.
Blend and then check for seasoning, adding lemon juice, salt and
pepper to taste.
Just before serving, toast the seeds in a dry pan until just golden and
fragrant. Serve the soup in warmed bowls, sprinkled with the seeds,
roughly chopped herbs and cheese if using.
medium-high heat. When the butter starts to foam, add the onion
and cook for 3–4 minutes, or until starting to soften. Add the garlic
and thyme and cook for another minute, or until fragrant, then add the
asparagus and broccoli.
Pour in the stock and a good pinch each of salt and freshly ground black
pepper and leave to simmer for 15 minutes. Remove from the heat, stir
through the kale and allow to cool.
Blend and then check for seasoning, adding lemon juice, salt and
pepper to taste.
Just before serving, toast the seeds in a dry pan until just golden and
fragrant. Serve the soup in warmed bowls, sprinkled with the seeds,
roughly chopped herbs and cheese if using.
TipsThis soup freezes well for up to two months.