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The first step in making healthy decisions from a dinner menu is picking your location wisely. When you have multiple choices, when seeking to dine out, it is necessary that you give each option a quick examination. Though fast food establishments are starting to integrate healthy foods and foods in their menus, so you may find it much easier to eat healthy at a conventional family restaurant.
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We hope you got insight from reading it, now let’s go back to broccoli & asparagus soup recipe. To make broccoli & asparagus soup you only need 17 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Broccoli & Asparagus Soup:
- Use 1/3 rd a head of broccoli florets,
- Get The large stalk from a head of broccoli,
- Take 230 ml boiled water (filtered if possible),
- You need 10 spears of asparagus, very ends trimmed off,
- Get 200 ml milk or dairy free alternative, (I used almond milk),
- Use 1/2 Vegetable stock cube,
- You need 1 tbsp olive oil,
- Provide 1/2 an onion chopped finely,
- Prepare Salt and white pepper to season
- Get To serve:
- You need 2 rashers crispy fried bacon (optional)
- Prepare 2 tbsp crème fraiche or fat free quark,
- Get 1 drizzle of extra virgin olive oil,
- You need Fresh parsley leaves,
- Use Salt and ground black pepper to season
- Use Equipment Needed:
- Use 1 hand blender / blender
Steps to make Broccoli & Asparagus Soup:
- Add the vegetable stock to the boiling water and stir through to dissolve. Add to a saucepan over a high heat and then place in all of the broccoli stalks. Bring to a boil and cook for around 7 minutes. Next add in the florets and continue to boil.
- In a frying pan, add in the olive oil and once hot sear the asparagus and the chopped onion until it gets a bit of colour and the asparagus is slightly charred. Remove from the heat. Remove the asparagus, chop it up into smaller pieces and add it in with the broccoli. Set aside the onions for the time being.
- Boil the broccoli until the stalks are nice and soft and the water has reduced down by about half. Season well with salt and a pinch of white pepper to taste.
- Add the cooked onions in with the broccoli and asparagus. Remove from the heat and allow to cool for 2-3 minutes.
- Using a hand blender or regular blender, blend until nice and smooth and no large lumps remain. Add in half the milk and blend again until a smoother texture is achieved. Add the remaining milk, blend one final time until velvety smooth.
- For the garnish I like to fry up some bacon until crispy, then sprinkle on top with some crème fraiche or fat free quark, and a little drizzle of extra virgin olive oil then a few sprigs of fresh parsley leaves. Then a final grind of black pepper and salt to taste. Enjoy!
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