Creamy Asparagus & Cauliflower Soup


Yield:  8 cups of soup

2 tablespoon extra virgin olive oil

3 chopped cloves garlic (you can also add diced onions, leeks, shallots, etc at this point as well)

*6 cups chicken broth, or water 

1 head cauliflower cut into small florets (about 1 3/4 lb)

2 pounds asparagus, trimmed

salt and pepper to taste

cayenne pepper to taste


1.  Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.

2.  Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.

3.  Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

Optional:  You can add chopped onions, leeks, or shallots and saute them with the garlic.

Kat Zajacrecipes, vegetarian, vegan, soup