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Spring Asparagus and Broccoli Soup

3 from 2 votes

Soup isn’t only for winter. This Spring Asparagus and Broccoli Soup has all the freshness of the warmer months as well.  Very healthy and satisfying. 

Spring Asparagus and Broccoli Soup
Spring Asparagus and Broccoli Soup

If you want, you can omit the cream to make it a lighter soup.  However, I have to say, the cream does give it that little extra something special!

I’m a firm believer that soup can be enjoyed throughout the year and not just during the winter months. Okay, maybe not on blistering hot days, but throughout the spring and even on cooler summer’s days. And this one ticks all the boxes for spring!

If you Like This Soup, Here’s a Few Other Things You Might Like

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Spring Asparagus & Broccoli Soup

The perfect soup for spring! Full of fresh asparagus, broccoli and added cream for extra deliciousness.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: North American
Keyword: asparagus, broccoli, soup
Servings: 4
Calories: 215kcal
Author: Julia Pinney


  • 1 head broccoli cut into small florets
  • 12 asparagus spears cut into 2-inch pieces with ends discarded
  • 1 leek sliced cross ways into small pieces
  • 1 potato peeled and diced
  • 5-6 cups vegetable stock
  • 1 tablespoon olive oil
  • 2 cloves garlic crushed
  • 1 bay leaf
  • 1/4 cup cream
  • Salt and fresh ground pepper


  • In a large pot set over high heat, add olive oil, garlic and leeks. Cook for a minute until browned. Then reduce heat to medium for a further 5 minutes until soft. Now add a couple tablespoons of the stock, the potato and the bay leaf. Give a good stir to coat potatoes in all the flavours. Cook for a minute or so and then add the remaining stock. Cover and simmer for about 5-8 minutes.
  • Next, add the broccoli and asparagus. Cover and cook for a further 25-30 minutes or until all vegetables are soft. Depending on what stock you use, you may or may not need to add the salt. Taste it and see what you think. Because I love salt, I add a little along with the pepper. Remove the bay leaf and discard. Transfer the soup to a blender and blend in batches until smooth. Return to pot and add the cooking cream. Cook the soup for a further few minutes just to blend the flavours. Ready to eat!

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Spring Asparagus & Broccoli Soup
Amount Per Serving (1 bowl of soup)
Calories 215 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 1240mg54%
Potassium 853mg24%
Carbohydrates 29g10%
Fiber 7g29%
Sugar 7g8%
Protein 7g14%
Vitamin A 2525IU51%
Vitamin C 152mg184%
Calcium 115mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on May 25th, 2015
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3 from 2 votes (2 ratings without comment)

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