Roasted Asparagus & Cauliflower Soup

Ingredients

• 1 small head of cauliflower
• 1 large bunch of asparagus
• 1 small onion, diced
• 2-3 cloves of garlic, minced
• 4 cups of chicken broth
• 1 cup of unsweetened almond or coconut milk
• ¼ parmesan cheese or nutritional yeast
• Sea Salt and black pepper, to taste
• Option: 1 jalapeno, seeded

Serves 4

Nutrition | Calories 206 | Carbohydrates 10g | Fiber 4g | Protein 8g | Fat 16g

Instructions

• Preheat oven to 350 degrees. Use cooking spray to coat 1 large baking sheet.
• Clean and chop the cauliflower and asparagus. Season the vegetables with 2 Tbsp. of olive oil, salt, and pepper. Place on the baking sheet. Roast for 20-25 minutes.
• While the vegetables are roasting, heat 2 Tbsp. of olive oil in a large soup pot. Add the diced onion and sauté until soft (about 8-10 minutes).
• Add the minced garlic and jalapeno pepper. Sauté for 1-2 more minutes.
• Remove vegetables from the oven. Let cool.
• Add the cauliflower, asparagus, and broth to the pot. Heat to a boil. Reduce to a simmer and stir in the unsweetened almond milk and parmesan cheese. Simmer for 10 minutes.
• Turn off the heat. Allow to cool. Once cool, use an immersion blender for blend the soup until smooth.
• Serve hot or cold. Top with a protein for a complete meal! A bit of crispy tofu or lump crab meat would go well.