Author Notes
An incredibly easy vegan soup that is perfect for spring. —The Hungry Hutch
Ingredients
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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
Directions
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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.
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Let cool slightly and blend until smooth either in a traditional blender or with an immersion blender. Add salt and pepper, to taste.
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Pour into bowls, drizzle with olive oil, and garnish with sunflower seeds for some texture.
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