Description
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
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 8