As you know (or may not know) I love soup and am happy to eat it even in the spring and summer!
I was recently introduced to a delicious asparagus soup at a friend’s dinner party! I couldn’t wait to get the recipe and share!
If you are a soup lover, it’s time to get your soup pot going and make a bowl of this hearty, comforting, healthy soup. It combines two healthy favorite vegetables: cauliflower and asparagus.
This plant-based soup is creamy and each bowl can be garnished with small sprigs of seasoned roasted cauliflower and tender tips of asparagus.
It’s easy to make and it is certainly a soothing crowd pleaser.
If you are looking for a comforting soothing soup – this is it.
It’s also low calorie, low fat, and high in fiber.
That being said, I’m sure you too will enjoy this easy to make soup.
In addition, the ingredients in the soup provide substantial protective anti-oxidants and vitamins!
Ingredients:
2 cups of chopped onion
2 cloves of fresh garlic, chopped
1 pound of asparagus, cleaned and hard tips snapped off and then broken into thirds
1 russet potato, peeled and diced very small
1 16 ounce bag of frozen cauliflower florets or
1 small cauliflower broken into small florets
3 cups of vegetable broth
3 cups of water
Salt
Freshly cracked pepper
Garnish: a few raw asparagus tips in each bowl is a must! It’s crunchy in the creamy soup.
Optional: a pinch of chili powder in each bowl
Directions for soup pot:
In a 4 quart soup pot, sauté onion in 1/2 cup of water or vegetable broth on a low heat until onions are translucent (about 4 minutes, stirring). Add garlic and heat for another 2 minutes. Add asparagus, potato, and cauliflower florets, broth, and water. Bring to a boil and then reduce heat and simmer for about 20 minutes covered until vegetables are soft. When done, use an immersion blender to blend until smooth and creamy. Season with salt and pepper to taste.
Directions for Instant Pot:
Saute onions in 1/2 cup of water or vegetable broth in the insert liner of the Instant for about 4 minutes, stirring. Add garlic and sauté another 2 minutes. Add remainder of ingredients, secure the lid, and set to pressure cook for 5 minutes. When done, release steam according to the manufacturer’s directions. When all steam is released, carefully remove the lid. Use an immersion blender to blend the soup until smooth and creamy. Season with additional salt and pepper if needed.
My Notes:
1. For a variation of this soup, try roasting your asparagus and cauliflower before adding it to the soup. It will produce a different tasting soup that will require additional time for roasting the vegetables..
2. This spring soup could be an ideal soup for the upcoming Passover holiday especially if you are looking for vegan recipes.
3. It’s important to eat foods that provide necessary anti-oxidants that may help increase our immunity and thus may play a roll in helping to prevent common degenerative diseases.
There is a quote by Ann Wigmore that I love (and included in my soups cookbook) that says,
“The food you eat can either be the safest & most powerful form of medicine or the slowest poison”
I like to think that this type of soup could be a form of powerful medicine. What do you think? Do you give it any consideration to high antioxidant foods when you prepare your meals?
4. This soup is gluten-free, vegan, oil-free, and also very suitable for a kosher for Passover meal.
