Roasted Cauliflower And Asparagus Soup Recipe
Roasted Cauliflower And Asparagus Soup Recipe - creamy and delicious, this soup is so easy to make and loaded with healthy ingredients. No milk or cream used!
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medium head of cauliflower
— , cut into florets
— , trimmed
— , divided
salt and pepper to taste
— , to season the vegetables, before roasting and to add to the soup
— , chopped
— , pressed
to 1/2 cup grated parmesan
parsley for garnishing
To toast the vegetables:
Preheat oven to 425F.
Spray a large baking sheet with cooking spray. Line asparagus and cauliflower on the sheet. Season with salt and pepper and drizzle 3 tbsp vegetable oil over them.
Roast vegetables for 30-40 minutes, until golden. Asparagus may be ready faster than cauliflower, keep an eye on them and take them out of the oven earlier, of needed.
You can reserve some roasted cauliflower and asparagus for garnishing.
For the soup:
In a large saucepan, heat 1 tbsp oil over medium heat. Add shallot and cook for 2 minutes, stirring frequently. Add garlic and cook for 1 more minute.
Add roasted vegetables. stock, thyme, basil and salt and pepper. Bring to a boil and simmer for 7-10 minutes. Remove from heat.
Using an immersion blender, puree soup until smooth. Alternatively, transfer soup to a blender in batches and blend until smooth.
Stir in parmesan cheese. Add more salt if needed.
Garnish with parsley and serve.
All text and images ©
Lyubomira from CookingLSL
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