Name: friday: cauliflower and asparagus soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 small head of cauliflower, chopped to florets; 1/2 bunch asparagus, sliced into 3″ pieces; 1 small onion, diced; 2 large garlic cloves, roughly chopped; 3 c. vegetable broth; 1 Tbsp. olive oil; sea salt and pepper to taste

Ingredients

Scale

1 small head of cauliflower, chopped to florets
1/2 bunch asparagus, sliced into 3” pieces
1 small onion, diced
2 large garlic cloves, roughly chopped
3 c. vegetable broth
1 Tbsp. olive oil
sea salt and pepper to taste

Instructions

Saute onions with 1 Tb oil in a medium pot until translucent (appox 3-5 minutes). Add garlic in and cook another minute or 2.
Pour veggie broth into onion and garlic mix and bring to a boil. Add cauliflower and asparagus.
Reduce heat and simmer for 15 minutes.
Using an immersion blender (recommended, or use your regular blender), puree the soup until you reach a consistency you enjoy.
Salt and pepper to taste.