Asparagus and broccoli soup puree
Description
The soup is simple and quick to prepare. During the season, you can make this soup with fresh vegetables, and in winter you can confidently use frozen vegetables—this way it will still be just as nutritious. I highly recommend this dish for a weight-loss diet. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients. Peel the onion, garlic, potatoes, and carrots, and wash all the vegetables under running water. Thaw the asparagus in advance.
- 2
Step 2
Pour a little refined vegetable oil into a saucepan with a thick bottom, add chopped onion and carrot, and fry for a few minutes.
- 3
Step 3
Add the diced potatoes to the saucepan and sauté all the vegetables for a few more minutes.
- 4
Step 4
Pour hot water from the kettle, cook the vegetables for about 10-12 minutes.
- 5
Step 5
Separate the broccoli into small florets, slice the asparagus into pieces, and set aside a few tips for garnish.
- 6
Step 6
Add asparagus and broccoli to the saucepan, along with the crushed garlic. Cook the soup for another 5 minutes, seasoning with salt and pepper to taste. If desired, add fresh herbs for aroma.
- 7
Step 7
Remove the asparagus tips from the soup, then use an immersion blender to puree the contents of the sauté pan until smooth.
- 8
Step 8
Immediately pour the soup into portioned bowls, garnish with asparagus tips and fresh herbs, and serve at the dining table. A very tasty and healthy little soup.