Creamy Asparagus Broccoli Soup
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.
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 so well together.
SEASONAL SPRING RECIPE
BETTER THAN CANNED 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 !
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.
PRO TIPS TO MAKE BEST ASPARAGUS SOUP
Fresh asparagus Broccoli florets Olive oil Water Almond flour Almond milk Garlic Italian Seasoning Lemon Zest
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.