Broccoli asparagus and Savoy cabbage soup

• 1 bunch and spear of broccoli
• 2 bunch asparagus spears
• 2 L (8 cups) of chicken or vegetable broth
• 1 tea spoon (5 ml) garlic or onion powder
• ⅓ cup (80 ml) olive oil
• ½ Savoy cabbage (approx. 8 cups), finely chopped
• 1 large white onion, chopped
• Salt and ground pepper for taste

• Cut the broccoli and a bunch of asparagus into medium sized pieces. Put aside the asparagus tips.
• In a saucepan over medium heat, place the broccoli and asparagus in the broth and cook for five to seven minutes until the vegetables are cooked. 
• Meanwhile, cut the second bunch of asparagus in small pieces including the tips. 
• In a large frying pan, heat the oil on high heat. Stir-fry the Savoy cabbage, the onion and the asparagus pieces until golden brown.
• Reduce the heat to medium and stir-fry the vegetables until they are cooked (preferable crunchy texture).
• Once the vegetables in the broth are cooked thoroughly, puree the soup with a blender until smooth and put back in the saucepan. Salt and pepper for taste. Stir in cooked vegetables, keep warm and serve.

Photos : Tango [Vitalité Québec] MARCH 2017

Recipe: Josée Fiset