Servings: 4
Roasted Cauliflower And Asparagus Soup Recipe
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
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!
Ingredients
- 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
Instructions
To toast the vegetables:
-
Preheat oven to 425F.
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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.
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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:
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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.
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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.
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Stir in parmesan cheese. Add more salt if needed.
-
Garnish with parsley and serve.
Course:
Soups
Cuisine:
American