Ingredients

Recipe card has exact measurements. Here's a little blurb about what you need to make this refreshing light soup.

• ASPARAGUS - tender fresh stalks are preferred. You can however use frozen. I do not recommend using canned asparagus.
• BROCCOLI - You can use florets as well as stems. Fresh or frozen either works.
• ALMOND FLOUR - Helps thicken the soup and gives a nice creamy feel. You can use this roux instead of cream for lowering calories.
• ALMOND MILK - Adding almond milk makes the soup nice and creamy. You can use regular milk, half and half, heavy cream or coconut milk as well.
• Other Ingredients : Italian Seasoning, Olive oil, minced garlic
• WATER OR VEGETABLE BROTH - I prefer veggie broth since it adds nice depth of flavors.
• LEMON ZEST - adds nice touch of freshness.
• OPTIONAL GARNISHES : Red chili pepper flakes, garlic infused olive oil, fresh herbs or croutons.

Protein-Boosted Soup

Add ½ cup white beans before blending for additional protein and creaminess.

How to Make

• Wash and remove bottom ¼ of asparagus spears. Roughly chop broccoli and asparagus into pieces.
• Sauté the minced garlic in olive oil for 30 seconds. Add almond flour and sauté couple minutes so the flour cooks well and doesn't taste raw.
• Mix in seasoning and sauté for a minute so it starts to release the aroma.
• Add cut asparagus spears and broccoli. Sauté for couple more minutes. Add water (broth) and salt. Stir well.
• Close the lid and cook / steam the soup mix until it's soft. ( about 15 mins). Turn off the heat.
• Using a blender of your choice, blend the soup to smooth puree.
• Return the soup back to pot. Bring it to light simmer and add almond milk. Mix well and let it come to gentle boil. Turn off the heat.
• Garnish it with some lemon zest, freshly ground black pepper, drizzle some olive oil on top and enjoy warm.

Pro Tips to make Best Asparagus Soup with Broccoli

1. I am using little almond flour for thickening the soup. Just a table spoon of almond flour will eliminate the need to add any thickener and will not change the light taste of the asparagus or broccoli.
2. You can also use all purpose flour or rice flour instead of almond flour. This also adds nice creamy texture and thickness.
3. This deliciously fresh and light soup is best enjoyed with delicate flavors but if spice is your thing, feel free to add more ground black pepper, red chili flakes or small green chili while cooking.
4. Always choose the tender and fresh asparagus. If you notice your asparagus is tough and woody, remove the outer layer otherwise the soup gets strings or threads of the stem which is not very pleasant to eat.
5. Also, remove bottom ¼ of asparagus spears before using. Many times asparagus has lot of sand stuck between the stalks so make sure to rinse it thoroughly.
6. If you use immersion blender, you will notice some stands or asparagus threads do not fully blend. I prefer to strain the soup for smooth texture.
7. You can also let the soup cool down completely and then puree in the blender or stand mixer. This gives best results.

Storing and Meal-Prep

This delicious soup stores well. It will thicken some after refrigerating, so before reheating , add some water, mix well and then warm it up.

Store it in glass container for 3-4 days. It makes filling meal prep for school or office lunches. Pair it with some hearty protein packed salad or artisan sandwich for café style lunch.

Better than Canned Cream of Asparagus Soup

You will notice that this lovely soup is hearty and full of flavors yet low calorie. And it tastes WAY better than canned Cream of Asparagus Soup. Since there are no artificial ingredients included, it tastes superbly light and fresh !

Serving Suggestions

Serve this soup with crusty baguette for quick meal. For a meal full of fresh veggies, serve it along with Vietnamese Spring Rolls or Rainbow Veggies and Noodles Stir-fry.

I also like to pair it with Creamy Lemon Basil Pasta or Penne Rosa for an easy wholesome meal. It also goes really well with Spring Veggie Curried Quinoa or Vegan Mushroom Risotto.

Why Almond Flour Works as a Thickener

Most asparagus soup recipes rely on potatoes, cream, or flour to build texture. Almond flour works differently.

When simmered in broth, the finely ground almonds:

• absorb liquid
• add natural fats
• create a silky consistency after blending

Benefits of almond flour in soup:

• naturally vegan and dairy-free
• gluten-free alternative to wheat flour
• adds healthy fats and protein
• creates a smooth texture without heavy cream

💡 Pro Tip:
Use finely ground blanched almond flour, not almond meal. Almond meal can leave a grainy texture.