Do you love creamy soups but know they aren’t the healthiest option? Then, you’re gonna love this recipe! What’s great about this recipe is you can substitute other veggies for the asparagus. I often sub in different veggies for asparagus to make cream of mushroom, cream of broccoli and cream of celery soup. But since asparagus is in season right now, I love making this soup. Give it a try and post your comments on my Facebook page. I look forward to hearing from you!
2 tbsp. of olive oil
3 cloves of garlic
1/2 onion (chopped)
1 head of cauliflower (chopped)
4 cups of chicken broth
1 pound of fresh asparagus (trimmed and chopped)
1 tbsp of garlic powder
1 tbsp of onion powder
Salt and pepper to taste
1. Heat olive oil in a large pot over medium heat. Cook and stir garlic and onion in hot oil until fragrant (about 1 minute). Stir in chicken broth, cauliflower, garlic and onion powder, sea salt and pepper. Bring to a simmer, reduce heat to medium-low and cook until cauliflower is tender (about 15minutes).
2. Add asparagus and cook on high heat until asparagus is tender but still bright green.
3. Transfer all ingredients into the blender and blend until desired consistency.
4. Serve warm and enjoy!