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Cream of Cauliflower & Asparagus Soup

Serves 6 | Prep Time 15 minutes | Cook Time 45 minutes

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Ingredients

1 Tbsp Eden Extra Virgin Olive Oil

1 medium onion, chopped

2 cloves garlic, chopped

1/3 cup celery, chopped

1 cup leeks, cleaned well, white or light green part, chopped

4 cup cauliflower, chopped

1 medium organic potato, peeled and chopped

1 1/2 cup asparagus, cut into 1 inch pieces

3 cup vegetable stock, see Eden's recipe, or store bought

1 tsp fresh rosemary, finely chopped
or 1/4 tsp. dried rosemary

1 tsp fresh thyme, finely chopped
or 1/4 tsp. dried thyme

2 cup Edensoy Unsweetened
or Edensoy Original

1 tsp Eden Sea Salt, or to taste

1/8 tsp freshly ground black pepper, or to taste

1/4 cup fresh parsley, minced for garnish

1/2 tsp lemon zest

1/4 tsp ground cinnamon

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Directions

Heat oil in a medium soup pot and sauté the garlic, onions, celery and leek for 4 to 5 minutes. Add the vegetable broth, potato, cauliflower, rosemary, thyme and sea salt. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 25 to 30 minutes until vegetables are tender. Purée in a blender and return the purée to the soup pot. Add the asparagus and pepper. Adjust the seasoning by adding more sea salt and pepper, if desired. Leave cover off, and simmer for another 10 minutes or so until the asparagus is tender. Add the Edensoy, reduce the flame to low and heat until warm. Add the lemon zest and cinnamon, and mix. Place in serving bowls and garnish with fresh rosemary and thyme.

Nutritional Information

Per serving: 133 calories, 5g fat (30% calories from fat), 7g protein, 17g carbohydrate, 4g fiber, 0mg cholesterol, 342mg sodium

Related Recipes

American, Condiments, Edensoy, Good/High Fiber, Good/High Protein, Oils, Soup, Chili & Stews, Vegan



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