Cream of asparagus and zucchini with quinoa

Name: Cream of asparagus and zucchini with quinoa
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Asparagus to clean 10.6 oz; Zucchini to clean 3 ¼ cups; Water 1.8 oz; Milk &frac13; cup; Extra virgin olive oil 1.3 tbsp; Salt to taste; Quinoa 1 ¾ cup; Water 2.67 cups; Extra virgin olive oil 1 ½ tbsp; Salt to taste; Parmigiano Reggiano PDO cheese 4 spoonfuls; Black pepper to taste; Basil to taste; Thyme to taste

it de fr es br

Gluten Free
Vegetarian

Difficulty: Very easy
Prep time: 20 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

Asparagus and zucchini velouté is a kind of vegetable velouté that gives you a real taste of spring. I mean, fresh green asparagus and zucchini totally shine as the main flavors. Plus, quinoa adds a tender bite and keeps it gluten-free, which is great. This asparagus soup isn’t just about being healthy—it's got this creamy feel, you know? The way the veggies blend together creates a moist texture that makes every spoonful so so smooth. You can keep it pretty simple or dress it up with a spoonful of pesto, some crispy toasted nuts, or maybe a bit of soft cheese on top. Seriously good. Whether you’re after a light lunch or something to start off a dinner, this zucchini soup goes down easy. Works well for everyone at the table, even if you’re trying to eat lighter. And here's the thing, it’s a dish you can make ahead, adding convenience to its list of perks.

People who enjoy quinoa soup always mention how flexible it is, and this version fits right into that. Pretty much. The combo of zucchini, asparagus, and quinoa makes a velouté recipe you can prep ahead and just reheat when needed. Really handy for busy weeks or when you want homemade quinoa and vegetable soup ready to go. The flavors in this soup mix together beautifully, offering a fresh taste from the veggies, a little nutty flavor from the quinoa, and the chance to personalize it with whatever toppings sound good. It's a smart pick for anyone looking for healthy soup recipes or easy ways to add more veggies to meals. I gotta say, the dish really lets the vegetables and quinoa shine, creating a meal that's both satisfying and light. With each bowl, you’ll enjoy that golden color, the tangy scent of spring veggies, and a comforting dish that doesn’t weigh you down. Perfect for bringing everyone together at the table, from kids to parents—anyone who wants something a bit light but still really tasty. And the sauce? Delicious.

INGREDIENTS

For the asparagus and zucchini cream: Asparagus 10.6 oz (300 g) - to clean; Zucchini 3 ¼ cups (400 g) - to clean; Water 1.8 oz (50 g); Milk ⅓ cup (100 g); Extra virgin olive oil 1.3 tbsp (20 g); Salt to taste

For the quinoa: Quinoa 1 ¾ cup (320 g); Water 2.67 cups (640 g); Extra virgin olive oil 1 ½ tbsp (20 g); Salt to taste

To complete: Parmigiano Reggiano PDO cheese 4 spoonfuls; Black pepper to taste; Basil to taste; Thyme to taste

Preparation

How to prepare Cream of asparagus and zucchini with quinoa

To prepare the asparagus and zucchini cream with quinoa, first focus on the cleaning of the asparagus. Remove the woody part of the stalk and cut them into pieces of about 1 cm (around 0.39 inches) 1. Trim and slice the zucchini, then cut them into 1 cm (around 0.39 inches) cubes 2. Put the vegetables in a pot 3.

Add the water 4 and cook over medium heat for about 10-15 minutes from the boil. Once cooked, add the milk 5 and the oil 6.

Season with salt 7 and blend with an immersion blender 8 until you get a smooth and creamy mixture 9. Set aside.

Rinse the quinoa, drain it, and transfer it to a pot 10. Toast for a few minutes over medium heat, stirring often 11. Season with salt 12.

Wet with water 13 and cook by simmering the water over medium-low heat. The quinoa will be ready when it has absorbed all the water, about 20 minutes. At the end of cooking, add the oil 14 then fluff the quinoa 15.

Dish up by placing the asparagus and zucchini cream at the bottom of the plate 16. Add the quinoa on top 17 and finish with grated cheese 18.

Continue with a sprinkle of black pepper 19, thyme, and a few basil leaves 20. Your asparagus and zucchini cream with quinoa is ready to be served 21.

Storage

The asparagus and zucchini cream with quinoa can be stored in the refrigerator, in a closed container, for up to 2 days. The cream can also be frozen.

Tip

Want a more aromatic touch? Try enriching the cream with a teaspoon of basil or mint pesto, or add a piece of fresh ginger during cooking. For a 100% vegan version, simply use only water or a plant-based drink instead of milk, and finish with a topping of chopped nuts or mixed seeds for added crunchiness.

For the translation of some texts, artificial intelligence tools may have been used.