Asparagus & Cauliflower Soup

By • April 15, 2015 0 Comments

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Author Notes: An incredibly easy vegan soup that is perfect for spring.The Hungry Hutch

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Serves 4

  • 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
  1. 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.
  2. Let cool slightly and blend until smooth either in a traditional blender or with an immersion blender. Add salt and pepper, to taste.
  3. Pour into bowls, drizzle with olive oil, and garnish with sunflower seeds for some texture.

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