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Asparagus, broccoli and sweet potato soup

Light dinner perfect for spring and summer
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2
Author: Petra Kravos


  • 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

Side salad

  • 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.


If the soup feels too thick just add some water and if it doesn't feel thick enough add some flour mixed with water to thicken it up.