Author Notes
An incredibly easy vegan soup that is perfect for spring. —The Hungry Hutch
Ingredients
-
2
medium onions, diced
-
1 bunch
asparagus, woody ends removed and chopped
-
1
cauliflower
-
1 quart
unsalted vegetable stock
-
salt
-
black pepper
-
olive oil, for drizzling
-
sunflower seeds, for serving
Directions
-
Add the onions, asparagus, cauliflower, and vegetable stock to a large pot and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 30 minutes.
-
Let cool slightly and blend until smooth either in a traditional blender or with an immersion blender. Add salt and pepper, to taste.
-
Pour into bowls, drizzle with olive oil, and garnish with sunflower seeds for some texture.
/a8b4ac8c-db06-4619-85df-871c4d1c66cd--Asparagus_Cauliflower_Soup.jpg)
See what other Food52ers are saying.