Friday, May 9, 2014

Creamy Asparagus Soup

Here's a quick and easy soup if you happen to have a couple bunches of asparagus and some cauliflower on hand.

1 T olive oil
3 cloves garlic, minced
1 head of cauliflower, cut into small florets
2 1/2 pounds of asparagus, trimmed and cut in 1/2 pieces
1/4 t cayenne pepper
6 cups low sodium vegetable or chicken broth
salt and pepper to taste

In soup pot, heat oil--add garlic for about a  minute then add the cauliflower, asparagus and cayenne and stir frequently for about five minutes. Pour in the broth and bring to a boil. Reduce heat and simmer until cauliflower is fully cooked--around 10-15 minutes. Transfer to blender or use a hand help immersion blender for about 2 minutes or so to puree. Taste and add salt and pepper to your liking. I added a sprinkle of chopped red pepper and a dollop of plain Greek yogurt.

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