It is no secret that we could all use more vegetables in our daily diet. I personally love most vegetables but, after a while, I get tired of salads and sides of vegetables. Soups are a good way to add variety. Vegetable-only soup are a good side dish, served with meat, cheese or any other good source of protein. You can also add a protein to the soup (tofu, for example) and turn it into a full meal.
When I was trying to think of a new soup to make, I decided to mix three of my favorite ones (asparagus, broccoli and peas) and came up with one of my favorite creamy soup to date. It was extremely simple to make and I enjoyed eating it all week for my meal prep.
Asparagus, Broccoli and Peas Soup
This recipe can be made with fresh vegetables or frozen ones. Protein, such as tofu, can also be added and blended in to make it a full meal, rather than a side.
- 1 tablespoon of unsalted butter
- 1 cup of onion, chopped
- 1 garlic clove, minced
- 3 cups of broccoli, roughly chopped
- 3 cups of peas
- 3 cups of asparagus, roughly chopped
- 2 cups of water or vegetable broth
- 2 cups of light coconut milk (regular milk would work also)
- Salt and pepper to taste
- In a large pot or dutch oven, melt the butter on medium heat.
- Add the onion and garlic and cook until they get translucent and slightly browned.
- Add the broccoli, asparagus and peas, as well as the water/broth. Cover and let cook for 30 minutes on low-medium heat. (or until the vegetables are soft)
- Remove from heat and add the coconut milk, salt and pepper.
- Blend the mixture, using a blender or an immersion blender until the consistency is smooth.
- Taste and season as needed.
- Serve immediately or use in weekly meal prep.
This soup is not only very delicious and simple to make but it is also a great source of vitamins and fiber. You could serve it for any weeknight dinner, use it in your weekly meal prep or freeze it in individual portions for later use.
What’s your favorite vegetable combination when making soup?