Asparagus and broccoli soup - vegan and reflux friendly

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Roughly chop the broccoli florets and stalk into around 1cm pieces. The stalk can be peeled so it's less tough too.

Step 2

Chop/break the asparagus into 1cm pieces, reserving a few stalks whole for topping the soup. Although chopping them a bit smaller might be better!

Step 3

Add a tablespoon of olive oil to a medium sized saucepan over a medium heat. Once hot, add the chopped vegetables and sauté for a few minutes.

Step 4

Dissolve the stock in the hot water and add to the pan to cover the veggies. Simmer over a medium heat for 5 minutes until the veg is softened but still bright green.

Step 5

Add onion powder and garlic granules.

Step 6

Meanwhile, heat a little olive oil in a frying pan over a medium heat. Once hot, add the reserved asparagus stalks and cook until slightly charred. Season with salt when cooking.

Step 7

Once the vegetables are soft, remove from the heat and add the coconut milk.

Step 8

Using a blender in batches or a hand blender in the pan, whizz the soup until smooth.

Step 9

Serve topped with the sautéed asparagus stalks, a sprinkle of nutritional yeast and salt and pepper to taste.