Recently I had an asparagus soup in one of the cafés near Manchester and I really liked it so I decided to make it myself at home. I’ve never made an asparagus soup before but I wanted to make it different and not only use asparagus as a main ingredient. I thought broccoli would go quite well with asparagus but I also decided to add sweet potato for additional flavour and texture. I wasn’t really sure how it was going to turn out but after I blended it (although only partially) it turned out delicious! Broccoli and asparagus go really well together and sweet potato adds a bit of sweetness to balance the strong flavours of the other two vegetables.
I had this soup for dinner and served it with a side salad and toasted wholemeal bread. It actually really filled me up in case you may think this is a quite light dinner.
At first glance, you may also think that there is no protein in this meal, only vegetables and carbs, but you will be very wrong! Did you know that broccoli actually contains some protein? Not much though, only around 3-4g per 100g but it still makes a healthy contribution to your daily protein requirements.
Asparagus also has some protein but less than broccoli (around 2.2g per 100g). And let’s not forget sweet potato! Although its protein content is very minimal (around 1.6g per 100g) when you add the protein content of all the vegetables used in this soup together you realise that actually there IS protein in this soup!
Add a spoon or two of Greek yoghurt on top of the soup and some feta cheese to your side salad and you have just added additional protein (although more calories as well!) which you will need more of especially after a good workout at the gym.
Asparagus, broccoli and sweet potato soup
- 1 small red onion chopped
- 2 strokes of garlic chopped
- 1/2 tbsp extra virgin rapeseed oil
- 500 ml vegetable stock
- 1 small sweet potato cut into small cubes
- 1/2 broccoli chopped
- 150 g asparagus chopped, white tips removed
- 2 tbsp Greek yogurt
- 50 g mixed salad leaves
- 5 plum tomatoes chopped
- 1/3 cucumber chopped
- 1/2 tbsp extra virgin olive oil
- 1 tsp apple cider vinegar
- salt to taste
- Heat the olive oil in a saucepan over medium heat. Add the onion and fry until soft. Then add the chopped garlic which you quickly fry before adding the vegetable stock.
- Bring stock to the boil and add the sweet potato cubes. These will take the longest to cook so they need to go first. Leave them boiling on a medium heat for around 5 minutes or more until softened.
- Add broccoli and asparagus and simmer for another 5 minutes or so until all the vegetables are cooked.
- Season to taste, with salt and pepper, as needed.
- At the end blend with a hand blender until smooth. If you like some substance you can just blend it partially like I did. Serve with some Greek yoghurt on top, side salad and a toast.