Asparagus, Broccoli and Kale Soup with Mixed Seed Croutons

Name: Asparagus, Broccoli and Kale Soup with Mixed Seed Croutons
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 Tbsp olive oil; 1 Tbsp butter; 1 onion, roughly chopped; 1 clove garlic, chopped; 2 sprigs fresh thyme; 300 g broccoli, roughly chopped; 300 g asparagus, roughly chopped (and roughly 2.5 cm removed from all ends); salt and freshly ground black pepper; 2 cups chicken or vegetable stock; 100 g feta or goat’s cheese, crumbled (optional); 100 g roughly chopped fresh kale (or baby spinach leaves); 1–2 Tbsp lemon juice; 2 Tbsp sunflower seeds; 2 Tbsp pumpkin seeds; 1 Tbsp roughly chopped fresh parsley; 1 Tbsp roughly chopped fresh basil

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

1 Tbsp olive oil
1 Tbsp butter
1

Soup
Vegetarian
Gluten-free

Method

What to do

In a large heavy-based saucepan, heat the olive oil and butter over medium-high heat. When the butter starts to foam, add the onion and cook for 3–4 minutes, or until starting to soften. Add the garlic and thyme and cook for another minute, or until fragrant, then add the asparagus and broccoli.
Pour in the stock and