Get your daily dose of fresh spring veggies in with this smooth and creamy broccoli asparagus soup. It's a perfect meal to welcome in the warming weather with it's bright lemon and allium flavors. It goes great with that first outdoor dinner enjoying the later sunset and blooming flowers. No need to limit yourself to spring though ;).

A lot of times in spring I find myself eating mostly vegetarian simply because of the abundance of fresh vegetables. This dish is no outlier. Simply simmer a a head of broccoli, a bunch of asparagus, and some spring alliums like leek or green onions in vegetable stock and then blend until smooth. Impossible to mess up.

I find that the addition of lemon juice and heavy cream are essential to this recipe. They add body and brightness. If you want a completely vegan soup you could substitute a full-fat coconut milk or omit eniterly, though it will change the flavor.

This simple soup can be enjoyed warm for dinner with some crusty bread for dipping or chilled for a light afternoon lunch in the sun.

Some other creamy soups to enjoy!

Broccoli Asparagus Soup

A simple springtime soup made by pureeing broccoli and asparagus until smooth and velvety.

No ratings yet

Print Pin Rate

Course: dinner, lunch, Side Dish

Cuisine: American, pacific northwest

Keyword: asparagus, broccoli, celery seed, creamy, creamy soup, dill, easy, lemon, one pot, quick, simple, spring

Prep Time: 5

Cook Time: 20

Total Time: 25

Author: Max Cozzi

Servings: 4 (as a side)

Ingredients

1 head broccoli, (roughly chopped)
1 lb asparagus, (roughly chopped)
1 large leek, (white and green parts roughly chopped)
2 shallots, (roughly chopped)
3 cloves garlic, (roughly chopped)
6 cups vegetable stock, (or any other stock)
1 lemon, (juiced and zested)
¼ cup olive oil
1 teaspoon celery seed, (optional)
salt and fresh pepper, (to taste)
½ cup heavy cream
fresh dill (for serving)

Instructions

Combine the broccoli, asparagus, leek, shallot, garlic, and stock together in a large saucepan or dutch oven and bring to a boil. Then, let simmer until vegetables are tender, about 10-12 minutes. A pairing knife should be able to easily stick through the veggies.
Next, add the lemon juice and zest, olive oil, celery seed, and season with salt and pepper. Using an immersion blender, puree the soup until very smooth, about 3 minutes.
Remove the pot from the heat, taste adjust for salt. Then stir in the heavy cream and serve with fresh dill, and top with some extra cream and olive oil.