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Asparagus and broccoli soup (Paleo - Vegan - Vegetarian - Gluten free - Dairy free - Nut free)
Prep Time
25 min.
Prep Notes
This recipe is ideal for using all parts of the vegetable. If you are cooking broccoli, don't throw away the stem. Save them for this soup.
You will need a high power blender or a nutribullet. If you don't have any of these, you will need to strain the mixture after blending it.
When cleaning the asparagus, keep the bottom for the soup. The broccoli stems should be washed and cut out the outer layer. This will leave a soft stem for the soup.
Cooking Time
20
Yields
2 bowl
Ingredients
- 1 bunch of asparagus
- 1 broccoli stem (cleaned and cut the outer layer)
- 1/4 onion
- fresh juice of 1/4 lime
- 3 Tbsp. coconut cream unsweetened
- 2 Tbsp. olive oil
- 1/3 cup of vegetable stock
- salt and pepper to taste
Directions
- Wash the asparagus and breaking out the bottom part. (When you bend the asparagus, it naturally will break at a certain distance from the bottom).
- Collect all the bottoms and put them in a pan with 1 cup of water and bring to a boil until they are soft.
- Put the asparagus on a sheet of parchment paper and add 1 Tbsp of olive oil, the lime juice, salt and pepper. Make sure the piece of parchment paper is big enough to hold the asparagus and fold the parchment paper to make a pouch so the heat remains inside when cooking the asparagus. You could also put the asparagus on a Pyrex and cover them with aluminum paper.
- Place the asparagus in the oven at 400 degrees for 15 min.
- Place the bottom of the asparagus with 1/2 the water remaining in a blender.
- In a separate medium size pan, saute the onion and the broccoli stem with 1 Tbsp of olive oil until the onion is transparent and the stem is soft.
- Add the broccoli stem and onion to the blender and add the vegetable stock.
- Add the asparagus to the blender as well along with the juices that resulted from cooking the asparagus in the oven.
- Blend everything until smooth. (If your blender doesn't blend very well, you will need to strain it)
- In the same pan where you saute the onions, add a little more olive oil. Once it is a little hot, add the asparagus and broccoli mixture.
- When it starts boiling, add the coconut cream.