Rating: 4.5 stars
92 Ratings
  • 5 star values: 70
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 3

This delicious bowl of cauliflower asparagus soup looks and feels pretty creamy even though it has no dairy! We have cauliflower to thank for that. The soup looks like a classic cream of asparagus; your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.

  • Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.

  • Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

Cook's Note:

You can add chopped onions, leeks, or shallots and sauté them with the garlic.

You can substitute water for chicken broth to make this soup vegetarian. Use more or less broth or water to adjust the soup to your desired thickness.

You can also blend this soup with a blender. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Purée in batches until smooth.

Nutrition Facts

84 calories; protein 4.8g; carbohydrates 9.4g; fat 4g; cholesterol 3.8mg; sodium 744.1mg. Full Nutrition