Roasted Cauliflower Asparagus Soup
A soup like this one is an easy way to get an extra dose of healthy vegetables.
Servings: 6
Ingredients
- 2 T olive oil divided
- 1 head cauliflower chopped into florets
- 1 lb asparagus
- 2 shallots sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly cracked
- ¼ teaspoon crushed red pepper more to taste if desired
- 5 C vegetable broth or chicken broth
Instructions
- Preheat oven to 400.
- Toss cauliflower and asparagus with 1 T olive oil. Place cauliflower on baking sheet and roast 20 minutes.
- After 20 minutes, add asparagus and flip the cauliflower. Roast another 15-20 minutes until soft and caramelized. Set aside.
- Heat remaining T olive oil in a soup pot or dutch oven over medium high heat. Add shallots. Cook, stirring, until shallots are soft. Add roasted vegetables, salt, pepper, crushed red pepper and broth. Bring just to a boil, then reduce heat and simmer for 5 minutes.
- After 5 minutes, remove from heat and carefully, using an immersion blender, process the soup to desired consistency.
- Check for seasoning and adjust as needed.
Notes
To make blending easier, you may opt to roughly chop the asparagus after roasting.
Optional garnishes:
- chopped scallion
- garlic butter croutons
- olive oil or garlic oil
- additional asparagus and/or cauliflower.