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Creamy Asparagus and Cauliflower Soup



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.