- 6
- 10 mins
- 35 mins
Ingredients
- 2 bunches asparagus
- 1 Tablespoon olive oil
- 1 sweet onion, diced
- ½ teaspoon sea salt
- ½ teaspoon white pepper
- 2 stalks celery, diced
- ¼ head cauliflower, chopped
- 2 parsnips, peeled and chopped
- 2 teaspoons fresh thyme leaves
- 6 cups veggie broth
- 1 teaspoon olive oil
- 1 clove garlic, pressed
- ¼ teaspoon sea salt
Preparation
Step 1
Trim asparagus and cut into 1-inch pieces. Put aside 3/4, mostly tips.
Heat olive oil in stockpot over medium heat. Saute onion and celery tossing often and sprinkle with salt and pepper. Continue stirring until onion softens about 4 minutes.
Add cauliflower, parsnips, thyme and broth and gently bring to boil. Reduce heat so soup simmers uncovered for about 30 minutes, until vegetables are tender.
Meanwhile, prepare the asparagus for the topping. Heat small skillet over medium heat and swirl olive oil into pan. Add asparagus and toss often for about 3 minutes when they turn bright green. Make sure asparagus still has some bite and then add the pressed garlic, tossing constantly for one minute. Alternately spread asparagus onto rimmed baking pan and toss with olive oil and sea salt. Roast in preheated 400 degree oven for 5 minutes, then add the garlic tossing well. Roast for another 3 minutes. Set aside.
Soup is done when all veggies are tender when pierced with a fork. Use immersion blender to puree. Taste for seasoning, adding more salt/pepper as needed.
Ladle into bowls and use garlic asparagus for garnish.