Ingredients

The following ingredients have 7 Servings
  • 2 bunches asparagus, chopped (woody ends snapped and discarded)
  • 1 small head cauliflower, rinsed and separated into florets
  • 4 Tbsp olive oil
  • 1 large red onion, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 6 cups vegetable broth
  • 4 Tbsp fresh dill, chopped (reserve some for garnish)
  • 1 tsp fresh thyme
  • 2 Tbsp fresh parsley, chopped
  • salt and pepper to taste
  • 1 Tbsp lemon juice (or more to taste)
  • ¼ cup chopped pistachios (optional)

Instruction

  • In a large soup pot, heat olive oil until shimmering. Saute onions until soft. Add garlic and toss for 2-­3 minutes.
  • Add asparagus and cauliflower to same pot. Stir and cook, covered, for 10 minutes.
  • Add vegetable broth, bring to a boil and immediately reduce to a simmer. Cook for 20 minutes or until cauliflower is tender.
  • Remove from heat and stir in fresh herbs.
  • Cool soup and puree to velvety texture with an immersion blender.
  • Add lemon juice and taste, adding salt and pepper to your liking.
  • Serve: garnished with additional fresh herbs and pistachio halves if desired. This soup is lovely sipped from small cups or spooned from traditional soup bowls.