This Broccoli Asparagus Soup is packed with Havarti cheese, lemon and garlic. A creamy, yet delicate broth that's low in carbs and high in nutrients and flavor! This will help you to see asparagus and broccoli in a whole new light, and it's ready in 30 minutes.
1bunchasparagus, stems removed and chopped (about 390 grams)
4cupschicken broth, or broth of choice (reduce to 2 cups for a thicker soup)
1wholelemon, juice and zest
1cupheavy whipping cream
12ounces freshly shredded havarti cheese, or any cheese of choice
Heat a cast iron dutch oven or large pot with butter or oil over medium heat. Add onions to the hot oil with salt. Cook until soft and translucent, about 5 minutes. Add in the garlic, and the dry seasonings and cook until garlic is fragrant, about 30 seconds.
Stir in the asparagus, broccoli, lemon juice and zest, and chicken broth. Bring to a boil, then reduce heat to medium low and simmer gently until vegetables are tender. About 15 to 20 minutes should do.
After vegetables are softened, stir in the heavy cream to warm through. Carefully remove pot from heat and carefully transfer soup into a blender, or use an immersion blender to puree.
Slowly add in the shredded Havarti cheese to blend until smooth. Return the soup to the pot or dutch oven to adjust seasonings and heat. Heat and set aside to let cool slightly before ladling soup into bowls.
Garnish with salt, pepper, heavy cream, a squeeze of lemon and olive oil. Enjoy! Store in the fridge in an airtight container for up to 5 days.
Nutrition facts don't include additional garnishes.