Description
Roasted cauliflower asparagus soup is a warm, creamy bowl of comfort that combines the earthy flavors of roasted cauliflower and fresh asparagus. This delightful soup is perfect for chilly evenings or impressing guests with minimal effort. With its rich texture and vibrant color, it’s not just a meal; it’s an experience that beckons you to take another spoonful.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat the oven to 425°F (220°C). On a baking sheet, toss the cauliflower and asparagus with olive oil, salt, and pepper. Roast for about 25 minutes until golden brown.
- In a large pot, heat a splash of olive oil over medium heat. Sauté the onions until translucent, then add garlic and cook for another minute.
- Add the roasted vegetables and vegetable broth to the pot. Simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender or in batches in a blender.
- Return the soup to the pot over low heat. Stir in cream or coconut milk and lemon juice, adjusting seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg