Creamy Asparagus & Cauliflower Soup with Hold the Bacon

ADSENSE 336 x 280

It's hard to make a plain old vegetable soup with a well-stocked fridge. You want to make a light, healthy, restorative soup, but as you reach in the fridge for the vegetables, your hand has to pass things like butter, cheese, and crème fraiche; not to mention dealing with bacon’s sweet, smoky, siren song.

But this time, I resisted all temptations and somehow managed to keep this fairly pure. I don’t expect you to show the same restraint. However, if you do, you’ll be rewarded with a delicious bowl of soup that 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 also provides a smoother texture to the soup than the less starchy asparagus could achieve alone.

Speaking of nice color,

ADSENSE Link Ads 200 x 90

try to get your hands on some nasturtiums. They are quite safe to eat...I’ve heard from several people...and have a very subtle watercress-like flavor. They’re not fried bacon, but what is? Anyway, whether you choose to accessorize this soup or not, I hope you give it a try soon. Enjoy!

Ingredients for about 8 cups of soup:

2 tablespoon extra virgin olive oil

3 chopped cloves garlic (you can also add diced onions, leeks, shallots, etc at this point as well)

*6 cups chicken broth, or water for you vegetarians

1 head cauliflower cut into small florets (about 1 3/4 lb)

2 pounds asparagus, trimmed

salt and pepper to taste

cayenne pepper to taste 
nasturtium petals for garnish

*use more or less broth to adjust soup to your desired thickness.

ADSENSE 336 x 280 dan ADSENSE Link Ads 200 x 90

Tweet