Creamy Asparagus and Cauliflower Soup Recipe -
Creamy Asparagus and Cauliflower Soup Recipe
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Creamy Asparagus and Cauliflower Soup
This simple veggie soup tastes rich and creamy, but it's completely dairy-free. See more
  • READY IN 40 mins

Creamy Asparagus and Cauliflower Soup

Recipe by  

"This delicious bowl of soup, despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that. The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. 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.
  2. 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.
  3. 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.
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  • Cook's Note:
  • You can add chopped onions, leeks, or shallots and saute them with the garlic.
  • You can substitute water for chicken broth to make this soup vegetarian. Use more or less broth or water to adjust the soup to your desired thickness.
  • You can also blend this soup with a blender. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Reviews More Reviews

Jun 02, 2014

This recipe is really easy and delicious. It is surprisingly comforting with very few calories. I used shallots in addition to the garlic per the Cook's notes. There was some fibrous material but I think that's unavoidable unless you strain the soup. It didn't bother me.

Sep 01, 2014

Delicious - cauliflower and asparagus flavors go great together. I used veg broth instead of chic. I also cooked down some onion and shallot before adding garlic, because I always like onion in my blended soups. I would recommend adding asparagus after only 10 minutes (rather than 15), because it needs a while to cook. I did add a bit of cream cheese after blending, but only b/c I had some I needed to use up - soup would be just as good without it. Not sure where to get the nasturtiums, but I would try to find them if I wanted a nice presentation.


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  • Calories
  • 84 kcal
  • 4%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 793 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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