I was looking for something to do with some of the asparagus that I got last week…and I also had a few bags of frozen broccoli calling for a purpose…so I decided to put them together in a soup! The picture doesn’t really do it justice. It was a beautiful green color, but under the fluorescent lights and against a gold tablecloth, green doesn’t really show up LOL.
This was really quick to make for a soup. Maybe 35-40 minutes start to finish. Definitely something that can be thrown together quickly on a busy evening (which tonight was…a certain toddler decided not to take his nap until about 3:30 today). JR noted that it would also taste good with chicken in it (after the pureeing, obviously)…but I’m not usually big on pureed soups with floating chunks. Just a personal texture preference. Try it if you want.
Creamy Broccoli and Asparagus Soup (Whole30 Compliant)
2 Tbsp ghee
1/2 yellow onion, chopped
1 shallot, minced
2 cloves garlic, chopped
2 C vegetable or chicken broth
2 large turnips, peeled and chopped
1 pound asparagus, trimmed and coarsely chopped
2 C coarsely chopped broccoli
salt and pepper
1 C coconut milk
1.–Heat ghee in large stock pot over medium heat. Add onion and shallot; cook until soft (about 5 minutes). Add garlic and cook another minute. Add broth and turnips and bring to boil. Stir in asparagus and broccoli and return to boil.
2.–Reduce heat to medium-low and simmer until vegetables are tender (15-20 minutes). Remove pot from heat and set aside to cool slightly (5-10 minutes).
3.–Transfer soup to blender (unless you’re using an immersion blender, and in that case, leave it in the pot) and puree in batches until smooth. Return to pot over a medium-low heat. Add coconut milk, salt, and peppers, stirring until heated through. Serve in bowls, garnished with a drizzle of olive oil. Other garnishes could include fresh parsley or chives.