Creamy Asparagus and Cauliflower Soup

Asparagus is a good source of folate, which is essential for pregnant women as it helps in the development of the baby’s neural tube.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Creamy Asparagus and Cauliflower Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Spring

Ingredients

Servings

• 300 gram Asparagus
• 400 gram Cauliflower
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 cup Heavy cream
• 2 tablespoon Butter
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 tablespoon Chives

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
2. Add the cauliflower florets and asparagus spears to the pot, and stir to combine. Cook for 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let simmer for 15 minutes, or until the vegetables are tender.
4. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve the creamy asparagus and cauliflower soup hot, garnished with chopped chives.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 18g6%

Sugars 7g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.