Servings: 4
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!
-
1
medium head of cauliflower
— , cut into florets
-
1
pound
asparagus
— , trimmed
-
cooking spray
-
4
tbsp
vegetable oil
— , divided
-
salt and pepper to taste
— , to season the vegetables, before roasting and to add to the soup
-
1
shallot
— , chopped
-
1
garlic clove
— , pressed
-
6
cups
vegetable stock
-
1/2
tsp
dried basil
-
1/4
tsp
dried thyme
-
1/4
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.
Course:
Soups
Cuisine:
American
Nutrition Information
Calories: 219, Fat: 14g, Saturated Fat: 11g, Sodium: 1482mg, Potassium: 928mg, Carbohydrates: 21g, Fiber: 7g, Sugar: 9g, Protein: 7g, Vitamin A: 1610%, Vitamin C: 116.4%, Calcium: 77%, Iron: 3.6%