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Wednesday : 7:00 - 18:00


Broccoli asparagus and Savoy cabbage soup

Difficulty: Medium




Preparation (min)


Total (min)


  • 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


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