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 Unsweetened Edensoy, or Original
- 1 tsp Eden Sea Salt, or to taste
- 1/8 tsp Eden Black Pepper, or to taste
- 1/4 cup fresh parsley, minced for garnish
- 1/2 tsp lemon zest
- 1/4 tsp Eden Cinnamon
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 - 116 calories, 5 g fat (34% calories from fat), 7 g protein, 14 g carbohydrate, 3 g fiber, 0 mg cholesterol, 346 mg sodium