If you’re looking for a delicious and nutritious soup, try this Gut-Healing Garlic Asparagus Broccoli Soup packed with antioxidants and collagen-rich bone broth.
This soup is a flavorful blend of fresh broccoli, asparagus, and garlic steeped in gut-healing bone broth. To top it off, add a creamy drizzle of lemon-infused coconut cream and sprinkle with chopped tarragon for a perfect finish.
Brown the Veggies
Building the flavors of this soup starts with browning the vegetables. Begin by caramelizing the onions, then sear the asparagus and broccoli until golden, and finally cook the garlic until fragrant and golden. Deglaze with bone broth and be sure to scrape up any browned bits from the bottom of the pan.
Helpful Tips
- Choose the right broth – Thick, rich bone broth adds flavor, texture, and gut-healing benefits to this soup.
- Process in batches – For a smooth and evenly puréed soup, process in batches in a food processor.
Nutrition facts:
- 6 grams of protein
- 11 grams of carbohydrates
- 12 grams of fat
Recipe Details
Recipe by: Danielle Moore
Load up on antioxidants with this easy and comforting soup, packed with vibrant green veggies and collagen-rich bone broth.
Tools
- Large stock pot
- Food processor
- Small mixing bowl
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- ½ lb. chopped asparagus
- ½ lb. chopped broccoli
- 4 garlic cloves, minced
- 6 cups bone broth
- Salt and pepper to taste
- ¼ cup coconut cream
- 1 tablespoon lemon juice
- 2 tablespoon chopped tarragon
Instructions
- In a large stockpot, warm the olive oil over medium heat. Add the onion and cook until golden, about 4 to 5 minutes.
- Add the asparagus and broccoli, and cook another 3 to 4 minutes until browned.
- Add the garlic and cook for 1 minute until fragrant.
- Add the bone broth and bring to a boil. Reduce the heat to medium-low.
- Cover and simmer until the vegetables are tender, about 20 to 25 minutes.
- Season with salt and pepper to taste.
- Working in batches, carefully transfer the soup to a food processor. Purée until completely smooth.
- In a small mixing bowl, whisk together the lemon juice and coconut cream.
- Scoop the soup into bowls.
- Drizzle with lemon coconut cream and top with tarragon.
