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| Creamy Asparagus and Cauliflower Soup |
"This delicious bowl of soup, despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that. The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone."
Ingredients :
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 6 cups chicken broth
- 1 head cauliflower, broken into florets
- cayenne pepper, or to taste
- salt and ground black pepper to taste
- 2 pounds fresh asparagus, trimmed and chopped
- 2 tablespoons nasturtium petals, or more to taste
- 2 tablespoons diced asparagus tips, or more to taste
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 40M |
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- 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.
- 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.
- 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.
Notes :
- You can add chopped onions, leeks, or shallots and saute them with the garlic.
- You can substitute water for chicken broth to make this soup vegetarian. Use more or less broth or water to adjust the soup to your desired thickness.
- You can also blend this soup with a blender. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
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