Ingredients

The following ingredients have 4 Servings
  • 1 small cauliflower, (cut into 1 inch florets)
  • 1 large bunch asparagus spears
  • 4 Tbsp olive oil, (or avocado oil, divided)
  • 1 small yellow onion, (chopped)
  • 5 cups vegetable broth, (or chicken broth)
  • ½ medium-sized lemon, (juiced)
  • ¼ cup nutritional yeast
  • green onions, (sliced, optional)
  • 1 pinch black pepper, (optional)
  • Italian parsley, (optional)

Instruction

  • Preheat the oven to 400°.
  • Line 2 baking sheets with a silicone baking sheet or parchment paper and spread cauliflower florets on one and asparagus on the other. Drizzle both with 2 tablespoon olive or avocado oil, sprinkle with salt, and roast in the oven for 25-30 minutes or until vegetables start to brown.
  • While vegetables are roasting, heat a large soup pot over medium heat and add the additional 2 tablespoons of olive or avocado oil. Stir in onions and a pinch of salt and allow to cook for 8-10 minutes or until they soften and caramelize.
  • Turn off the heat and set onions aside.
  • When cauliflower and asparagus are done, remove them from the oven and allow them to cool a bit then loosely chop the asparagus and add it to the soup pot along with the cauliflower and broth. Bring to a boil and then turn the heat down and simmer for 10 minutes. After 10 minutes remove from heat and allow soup to cool for 5-10 minutes.
  • Using an immersion blender, blend ingredients along with lemon, nutritional yeast, and pepper until smooth.
  • Add extra salt or lemon if desired, to taste.
  • Serve warm topped with green onions and Italian parsley.