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.

• 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.