Asparagus & Cauliflower Soup
Author Notes: An incredibly easy vegan soup that is perfect for spring. —The Hungry Hutch
Serves 4
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2
medium onions, diced
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1
bunch asparagus, woody ends removed and chopped
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1
cauliflower
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1
quart unsalted vegetable stock
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salt
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black pepper
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olive oil, for drizzling
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sunflower seeds, for serving
- 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.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
More Great Recipes:
Vegetable|Soup|Gluten-Free|Vegan|Vegetarian|Spring
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