Chef John's recipe for dairy-free creamy cauliflower asparagus soup gets its creaminess from cauliflower.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
84 Calories
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.
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
