Ingredients

The following ingredients have 6 Servings
  • 2 T olive oil (divided)
  • 1 head cauliflower (chopped into florets)
  • 1 lb asparagus
  • 2 shallots (sliced)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper (freshly cracked)
  • 1/4 tsp crushed red pepper (more to taste if desired)
  • 5 C vegetable broth (or chicken broth)

Instruction

  • Preheat oven to 400.
  • Toss cauliflower and asparagus with 1 T olive oil. Place cauliflower on baking sheet and roast 20 minutes.
  • After 20 minutes, add asparagus and flip the cauliflower. Roast another 15-20 minutes until soft and caramelized. Set aside.
  • Heat remaining T olive oil in a soup pot or dutch oven over medium high heat. Add shallots. Cook, stirring, until shallots are soft. Add roasted vegetables, salt, pepper, crushed red pepper and broth. Bring just to a boil, then reduce heat and simmer for 5 minutes.
  • After 5 minutes, remove from heat and carefully, using an immersion blender, process the soup to desired consistency.
  • Check for seasoning and adjust as needed.