Creamy Asparagus and Cauliflower Soup

This delicious bowl of cauliflower asparagus soup looks and feels pretty creamy even though it has no dairy! We have cauliflower to thank for that. The soup looks like a classic cream of asparagus; 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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 84 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 6 cups chicken broth
• 3 cloves garlic, chopped
• cayenne pepper, or to taste
• 1 head cauliflower, broken into florets
• 2 pounds fresh asparagus, trimmed and chopped
• 2 tablespoons nasturtium petals, or more to taste
• 2 tablespoons diced asparagus tips, or more to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.