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: salt and freshly ground black pepper; 100 g roughly chopped fresh kale (or baby spinach leaves); 1–2 Tbsp lemon juice; 100 g feta or goat’s cheese, crumbled (optional); 300 g broccoli, roughly chopped; 300 g asparagus, roughly chopped (and roughly 2.5 cm removed from all ends); 2 sprigs fresh thyme; 1 clove garlic, chopped; 1 onion, roughly chopped; 1 Tbsp butter; 1 Tbsp olive oil; 2 cups chicken or vegetable stock; 1 Tbsp roughly chopped fresh parsley; 1 Tbsp roughly chopped fresh basil; 2 Tbsp pumpkin seeds; 2 Tbsp sunflower seeds

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

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

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Ingredients

What you’ll Need

Method

What to do

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