Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes
Cream of Cauliflower & Asparagus Soup


  • 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


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, 5 gram fat (30% calories from fat), 7 gram protein, 17 gram carbohydrate, 4 gram fiber, 0 milligram cholesterol, 342 milligram sodium

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