Spring Asparagus and Broccoli Soup
Serves 8
Time 30 min
This vibrant green soup sets the stage for spring entertaining. A swirl of crème fraiche on top would be a lovely finish.
Special Diets:
Ingredients
- 6 1/2 cups low-sodium vegetable broth, divided
- 1 large leek, white and light green parts only, sliced
- 2 Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 (1.0-pound) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
- 2 cups coarsely chopped broccoli florets
- 2 tablespoons chopped fresh chives
Method
Heat 1/2 cup broth in a large pot over medium-high heat.
Reduce heat to medium, add leek and cook, stirring often, until tender, about 6 minutes.
Add remaining broth and potatoes and bring to a boil.
Stir in asparagus and broccoli and return to a boil.
Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes.
Remove pot from heat and set aside to let cool slightly.
Carefully transfer soup to a blender and purée in batches until smooth.
Ladle soup into bowls, garnish with chives and serve.
Nutritional Info:
Per serving: 80 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 125mg sodium, 15g carbohydrates (3g dietary fiber, 3g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 6 1/2 cups low-sodium vegetable broth, divided
- 1 large leek, white and light green parts only, sliced
- 2 Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 (1.0-pound) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
- 2 cups coarsely chopped broccoli florets
- 2 tablespoons chopped fresh chives