Recipe by Chef John
"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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cauliflower, broken into florets
cayenne pepper, or to taste
salt and ground black pepper to taste
fresh asparagus, trimmed and chopped
nasturtium petals, or more to taste
diced asparagus tips, or more to taste
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.
This was ok for me, it tasted better the next day like most soups do. I sauteed 1/4 of an onion with the garlic. After tasting the finished product, I added some lemon zest and some non-dairy yogurt for more flavor. I'm glad I halved the recipe-it makes a lot of soup.
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.
Another winner from Chef John! This soup is easy and delicious. But just as important is the detailed nutrition information. I urge you to check it out. My husband is a diabetic so the carb count is very important. With 9g of carb and 4g of fiber this soup totals only 5 carb grams. (Every g of fiber reduces the carbs by 1 g). And it's packed with vitamins and minerals. This soup is a real bang for your nutrition buck. It tastes like it has cream in it, but it doesn't, so you can freeze this. I made this exactly as written except I didn't have the nasturtium for the garnish. Thank you for this recipe.
This is one of the best soups I have ever had. I didn't have any nasturtiums but I chopped up the asparagus tips I had saved and put them on top of the soup. It was so good! Thank you for this recips. I will use it again and again:
Oh yummy! Low calorie, low carbohydrate and low fat but still delicious, filling and satisfying. I didn't have the nasturtium leaves on hand (ha ha) so I used the asparagus tips and some small diced red pepper for garnish. Looked lovely when I served it. Thank you for sharing the recipe...I'll be making it often.
As others have said, this is a surprisingly satisfying soup and simple to prepare. I used white pepper and I garnished with sliced green onions, but I think Chef John's garnish is much better. The green onions actually took away from the soup in my opinion. I wish I had read the Cook's notes on this before I started, as I would probably have added a chopped onion to the saute. I almost did anyway.
We had this soup with Chef John's Beer Batter Bread. It would be very good as a first course, but is not hearty enough for a meal. It was easy and tasty. We didn't have nasturtium -- but otherwise I followed the recipe as written.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Asparagus and Cauliflower Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 84
** Calories from Fat: 36
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