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Author Notes: An incredibly easy vegan soup that is perfect for spring. —The Hungry Hutch
medium onions, diced
bunch asparagus, woody ends removed and chopped
quart unsalted vegetable stock
olive oil, for drizzling
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