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–+ servings

Cauliflower Asparagus Soup

French Kiss Cook
Cook cauliflower florets and fresh asparagus in chicken brother before blending until smooth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch
Cuisine American
Servings 4
Calories 158 kcal

Ingredients
  

  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion diced
  • 6 cloves Garlic minced
  • 600 grams Cauliflower small florets
  • 200 grams Parsnips peeled and diced small `
  • 4 cups Chicken Broth or vegetable broth
  • 2 cups Water
  • ½ tablespoon Salt
  • 400 grams Asparagus
  • 5 grams Fresh Chives roughly chopped
  • 2 tablespoon Fresh Dill finely chopped

Instructions
 

  • Start making the soup by preparing the vegetables. Cut the woodier ends off from the asparagus and discard. Chop up the peeled parsnips, asparagus, and cauliflower into bite-sized pieces. Pay closer to attention to the size of the veggies if you are not blending the soup.
  • In a soup pot on medium heat, drizzle in the olive oil. Add in the chopped onions, minced garlic, parsnips and cauliflower. Cook while stirring, until the onions are translucent.
    1 tablespoon Olive Oil, 1 medium Yellow Onion, 6 cloves Garlic, 600 grams Cauliflower, 200 grams Parsnips
  • Pour the broth and water into the pot over the vegetables and add the salt. Bring to a simmer and turn the heat down to maintain the simmering. Place the lid on the pot and cook until the parsnips are for tender.
    4 cups Chicken Broth, 2 cups Water, ½ tablespoon Salt
  • Place the chopped asparagus into the soup pot and cook for 3-5 minutes, just long enough to blanch. Take the soup off the heat.
    400 grams Asparagus
  • Add the chopped chives to the soup and blend with a stick blender until smooth. Stir in the chopped dill and serve.
    5 grams Fresh Chives
  • High Power Blender Instructions:
    If using a high powdered blender, let the soup cool for 15 minutes before blending a third, or half of the soup at a time (depending on the size of your blender). Make sure to remove the vent hole when blending warm soup, and covering it up with a tea towel to protect from splashing. Bring back to the soup pot to warm back up if desired. Stir in the chopped dill and serve.

Nutrition

Calories: 158kcalCarbohydrates: 25gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 1804mgPotassium: 944mgFiber: 8gSugar: 9gVitamin A: 832IUVitamin C: 91mgCalcium: 105mgIron: 3mg
Keyword asparagus, cauliflower, soup
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