Roasted Cauliflower and Asparagus Soup

This is a pretty healthy and filling soup that can be made in one pot (well a baking sheet AND a pot). I’ve only had cauliflower in stir fry and raw, and love both. But this is my new favorite way. As soup and with a lot of cheese! I was skeptical of this recipe because there isn’t that much going into it, but it makes a hearty and creamy soup that could be a meal.

I’ll take this on a cold day with mounds of cheesy, crunchy croutons and some green onions sprinkled on top.

Recipe adapted from closet cooking.

Roasted Cauliflower and Asparagus Soup

Ingredients

• 1 head cauliflower, cut into florets
• 5-6 big stalks of asparagus with tough ends broken off and tips broken into smaller pieces
• 2 tablespoons oil
• salt and pepper to taste
• 1 tbsp oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tsp dried thyme
• 3 c vegetable broth
• Parmesan rinds if you have it
• 2 c extra sharp cheddar, shredded
• 1 c milk
• salt and pepper to taste

Preheat oven to 400 degrees.
Toss the cauliflower florets, asparagus, oil, salt and pepper and arrange them on a single layer on a large baking sheet.
Roast for 30 mins.
Heat the oil in a pot on medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the broth, cauliflower, asparagus and parm rinds and bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Take out the Parmesan rind.
Puree the soup until it reaches your desired consistency with a stick blender. (I didn’t have this so I did this in batches in a food processor)
Mix in the cheese, let it melt and season with salt and pepper.
Mix in the milk and remove from heat.

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