Asparagus Broccoli Soup Recipe

Asparagus Broccoli Soup is light and nourishing soup recipe. It is simple to make and delicious to eat.  This one pot soup can be made in 30 minutes on InstantPot or on the stovetop.

This fresh tasting, very low calorie soup combines two highly nutritional dense super foods. When you combine Broccoli and Asparagus together, they make it yummy, delicious Super Food Soup.

The soup recipe is gluten free, soy free, dairy free and vegan. It is smooth, velvety creamy texture without adding any cream to it. You will notice it is hearty and full of flavors yet low calorie. And it tastes WAY better than canned Cream of Asparagus Soup. 

A white bowl filled with green creamy asparagus broccoli soup.

We know spring is around the corner when you start to see abundance of fresh tender asparagus in the grocery stores. I love using asparagus through- out the year but asparagus and spring just go well together.

As winter winds down, I always look forward to my CSA (community supported agriculture) produce box. In the beginning, there often is a stack of freshly picked asparagus bunch and head of tender broccoli included in it. 

Using fresh seasonal ingredients is key to healthy meal planning. From early spring and throughout the summer, I love to make asparagus and broccoli stir-fry with variety of topping for side dish. 

I also like to make a soup out of it. The spring air still has some nice breezy chill to it and I feel that this soup accentuates that light mood perfectly. Plus it gives nice cozy feel.

PRO TIPS TO MAKE BEST ASPARAGUS SOUP

  1. I am using little rice flour for thickening the soup. Just a table spoon of rice flour will eliminate the need to add any thickener and will not change the light taste of the asparagus or broccoli.
  2. This deliciously fresh and light soup is best enjoyed with delicate flavors but if spice is your thing, feel free to add more crushed black pepper, red chili flakes or small green chili while cooking.
  3. 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.
  4. 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.

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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 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.

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.

KID FRIENDLY / FAMILY FAVORITE SOUP RECIPE

If kids are picky eaters, this type of puree of soup is excellent way to add veggies and fiber in their daily diet. Many times, we notice kids are reluctant to chew the sautéed veggies. Pureeing the veggies into creamy soup makes it easy to get your daily intake of veggies in without much efforts.

My kids love this recipe. It is our family favorite. It’s mild and pleasant to taste. You can also adjust the seasoning and ingredients to adjust to your liking.  

WHAT ARE THE INGREDIENTS OF ASPARAGUS BROCCOLI SOUP?

  • ASPARAGUS
  • BROCCOLI
  • OLIVE OIL
  • RICE FLOUR OR ALMOND FLOUR
  • ONION AND GARLIC FOR AROMATICS
  • BETTER THAN BULLION VEGETABLE SEASONING OR 21 SEASONING SALUTE OR ANY OTHER ALL PURPOSE SEASONING BLEND
  • SALT AND PEPPER
  • RED CHILI FLAKES, OLIVE OIL,FRESH PARSELY OR MINT FOR GARNISH

HOW TO MAKE 

Wash and remove bottom ¼ of asparagus spears. Roughly chop broccoli and asparagus into pieces.  

Sauté onion and garlic in olive oil till they get translucent. Add rice flour and sauté couple minutes so the flour cooks well and doesn’t taste raw.  Mix in seasoning and let it release the aroma.

Add cut asparagus spears and broccoli. Sauté for couple more minutes. Add water and salt. Stir well.

Close the lid and cook / steam the soup mix until it’s soft.

Using an immersion blender,  blend the soup to smooth puree. You will notice some stands or asparagus thread not fully blending. I usually keep it that way but if you want perfectly smooth texture, let it cool completely and then puree in the blender till very smooth.

Garnish it with some crushed black pepper, drizzle some olive oil on top and enjoy warm.

4 step process collage showing steps involved in making Instantpot Asparagus Broccoli Soup.

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Pinterest image for Broccoli Asparagus Soup

Asparagus Broccoli Soup Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Asparagus and Broccoli Soup is light and nourishing Vegan and Gluten free soup recipe. It is simple to make and delicious to eat. This one pot soup can be cooked in 30 minutes on InstantPot or on the stovetop.

Ingredients

Useful Kitchen Tools

Instructions

    INSTANTPOT INSTRUCTIONS :

    Remove bottom ¼ of asparagus spears. Sometimes Asparagus has lot of sand stuck between the stalks so make sure to rinse it thoroughly.

    Turn on InstantPot Sauté mode. Once it displays hot, add olive oil and garlic. Sauté for a minute. Add chopped onions, sauté for about 3 minutes or until they get translucent.

    Add rice flour and sauté few times so the flour cooks . Add seasoning and mix it well.

    Add cut asparagus spears and broccoli. Sauté for couple more minutes. Add water and salt. Stir well. Make sure that nothing is stuck at the bottom of the insert (deglaze)

    Cancel Sauté. Close the lid. Vent in sealing position. Press manual 3 minutes.

    After IP beeps and goes to Keep Warm timer when done, let it NPR. Natural Pressure Release. Open the lid when silver pin drops.

    Using an immersion blender in the pot, blend the soup to smooth puree.

    Garnish it with some crushed black pepper, red chili flakes. Drizzle some olive oil on top and enjoy warm.

    STOVE TOP INSTRUCTIONS :

    Use a soup pot and heat it up on medium heat. Add olive oil and let it warm up for a minute. Add garlic. Sauté it for a minute. Add chopped onions, sauté for about 3 minutes or until they get translucent.

    Add rice flour and sauté few times so the flour cooks. Add seasoning and let it cook for a minute.

    Add cut asparagus spears and broccoli. Sauté for couple more minutes. Add water and salt. Stir well.

    Cover the pot and let it simmer for about 15 minutes. Check occasionally. The vegetables should be tender . Turn the heat off.

    Using an immersion blender in the pot, blend the soup to smooth puree.

    Garnish it with crushed black pepper and red chili flakes. Drizzle some olive oil on top and enjoy warm.

Notes

After blending the soup, you will notice some stands or asparagus thread not fully blending. I usually keep it that way but if you want perfectly smooth texture, let it cool completely and then puree in the blender till very smooth.

Nutrition Information:
Yield: 4 Serving Size: 1 BOWL
Amount Per Serving: Calories: 108Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgCarbohydrates: 16gFiber: 6gSugar: 3gProtein: 5g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.

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