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Asparagus Broccoli Soup
By Claire · throughthefibrofog.com
3 servings
| 1 tbsp olive oil | Fry onion in oil until softened, 5 min | Add garlic, cook 2 min | Add broccoli, asparagus, zucchini, bay leaf & thyme, cook 5 min | Pour in stock, bring to boil, reduce to simmer | Add milk, season with salt & pepper, simmer 30 min | Remove bay leaf, blend with immersion blender |
| 1/2 white onion, diced | ||||||
| 1–2 garlic cloves, minced | ||||||
| 4 cups broccoli florets, diced | ||||||
| 2 cups asparagus, trimmed and diced | ||||||
| 1/2 zucchini, diced | ||||||
| 1 bay leaf | ||||||
| 1 tsp dried thyme | ||||||
| 3 cups vegetable stock | ||||||
| 1/2 cup / 120 ml non-dairy milk | ||||||
| pinch salt | ||||||
| pinch black pepper (optional) |
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