| Prep Time | 30 minutes |
| Cook Time | 10 Minutes |
| Servings |
servings
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Ingredients
- 1 tablespoon vegetable oil
- 1/2 yellow onion chopped
- 2 garlic cloves minced
- 6 cups vegetable or chicken broth divided
- 2 spring onions diced
- 2 Yukon gold potatoes peeled and cut into 1-inch pieces
- 1 bunch asparagus cut into 1-inch pieces
- 2 cups chopped broccoli
- sour cream
Ingredients
|
|
Instructions
- In a large pot, heat oil over medium heat. Sauté onion, garlic, asparagus and broccoli until fragrant (about 5 minutes). Cover with broth, add potatoes and bring to a boil.
- Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly.
- Carefully transfer soup to a blender (in batches) and purée until smooth. Ladle soup into bowls, garnish with sour cream and serve.
Recipe Notes
Shop at Ashleys Fresh market