Creamy Asparagus and Cauliflower Soup
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, chopped,
- 6 cups chicken broth
- 1 head cauliflower, broken into florets
- cayenne pepper, or to taste
- salt and ground black pepper to taste
- 2 pounds asparagus, chopped, fresh, trimmed and
- 2 tablespoons nasturtium petals, or more to taste
- 2 tablespoons asparagus tips, diced, or more to taste
Directions
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.
