Ingredients

The following ingredients have 5 Servings
  • 1 - 1.5 lbs asparagus*
  • 1 medium sized head of cauliflower
  • 3 tbsp olive oil (divided)
  • 1/2 large yellow onion (chopped)
  • 8 oz baby bella mushrooms
  • 2 cloves garlic (crushed)
  • 5 cups vegetable broth
  • Juice of 1 lemon (about 3 tbsp)
  • 2 tsp lemon zest
  • 1 cup fresh loose basil leaves
  • Salt and pepper to taste

Instruction

  • Preheat your oven to 400 degrees.
  • Prepare the cauliflower and asparagus: chop bottoms off the asparagus stalks and discard, slice the remaining stalks into 2 inch long spears. Chop the cauliflower into florets. Spread cauliflower and asparagus onto a large baking sheet and drizzle with 1 tbsp olive oil. Salt and pepper. Place inside the oven to roast for approximately 25 mins, gently turning the vegetables halfway through.
  • Meanwhile, heat up a large soup pot to medium heat. Add 2 tbsp olive oil, chopped onion, sliced mushrooms, and garlic. Sauté vegetables for 8-10 minutes, or until flagrant.
  • Add asparagus and cauliflower to soup pot. Cover with broth and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
  • Add lemon juice, zest, and basil leaves. Using an immersion blender, puree until smooth. Alternatively, cool down the soup a bit, and pour into a large blender or food processor to puree.
  • Serve immediately and garnish with any of the following optional toppings.
  • Optional toppings: Parmesan cheese, lemon pepper, pesto, or even pancetta.