Asparagus, Broccoli & Spinach Soup

I could finally smell spring in the air today and decided to go green for lunch – all the way!! This one is packed with fiber and antioxidants as well as vitamins such as folic acid, potassium, iron and vitamin A. Oh, it was scrummy!!


  • big bunch of asparagus (about 2 cups)
  • 2 cups of broccoli florets
  • two handfuls of spinach leaves
  • ½ large onion
  • 4 garlic cloves
  • 1 small green chilli pepper
  • 2 tablespoons of single cream
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • Salt, pepper


Clean and cut asparagus and broccoli into smaller chunks. Place in a saucepan and boil until soft, but not overcooked. In the meantime, chop the onion and saute with butter until lightly browned. When the vegetables are done, transfer them into a food processor. Add garlic, spinach and chilli and blend to a smooth pulp. Pour into the saucepan and simmer for 5 minutes on low heat. At this stage I also mixed in some of the veggie cooking water. Add cream, olive oil and seasoning. I am a massive fan of dried, ground peri-peri so I added a pinch of that too! I served it with a few crumbs of goats cheese and spring onions.



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