Creamy Roasted Asparagus & Brie Cauliflower Soup
Recipe: #23222
March 26, 2016
Categories: Asparagus, Cauliflower, Sunday Dinner Gluten-Free, No Eggs, Sugar-Free, Vegetarian, Kosher Dairy, more
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Original is 4 servings
Ingredients
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (717.8 g)
- Calories 382.5
- Total Fat - 18.6 g
- Saturated Fat - 6.8 g
- Cholesterol - 30.6 mg
- Sodium - 2074.4 mg
- Total Carbohydrate - 35.9 g
- Dietary Fiber - 9.2 g
- Sugars - 13.5 g
- Protein - 22.5 g
- Calcium - 475.6 mg
- Iron - 13.5 mg
- Vitamin C - 39 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Toss the asparagus and cauliflower florets in the oil along with the salt and pepper.
Step 2
Arrange them in a single layer on a large baking sheet. Roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, mixing half way through.
Step 3
Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
Step 4
Add the garlic and cook until fragrant, about a minute.
Step 5
Add the broth and asparagus and cauliflower; bring to a boil, reduce the heat and simmer for 10 minutes.
Step 6
Add the brie, basil, lemon zest and lemon juice.
Step 7
Let the brie melt and season with salt and pepper to taste before pureeing to the desired consistency and enjoying!
Step 8
Top with broiled morels mushrooms if you have them
Tips
No special items needed.
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