2 cloves of garlic, minced
1 small onion, diced
2 stems celery, diced
1 bunch asparagus
1 head broccoli
1 Tbsp olive oil
3 C broth or thereabouts to cover (chicken or veggie, or just water)
salt and freshly ground pepper
Parmesan cheese to serve
Blitz this up, grate a little parmesan cheese on top and enjoy the asparagus season while it lasts!
Quick asparagus and broccoli soup
Trim woody ends from asparagus and dice them finely into small pieces. Do the same with the broccoli so it can cook through quickly and retain all the green freshness.
Gently heat the olive oil in a medium pot. Sauté the onion, celery and garlic until soft. (Extra points if you have juicy spring garlic for this one!). Add the veggies and stir for a minute, then cover with broth/water, pop a lid on and let it simmer for 10 minutes until veggies are softened but still bright.
Use a handheld blender to purée the vegetables and season to taste with salt and pepper. Serve with a dollop of cream or yoghurt, parmesan cheese and crust of good bread.