This Cauliflower and Asparagus Soup is perfect for transitioning into Spring, when it’s still a bit chilly. You’re going to love it!
I’m really in love with this Cauliflower and Asparagus Soup. It’s so easy to make, all in one pot. It’s this gorgeous, vibrant, amazing green. Plus, it’s insanely delicious. Can a hot soup be fresh? Because this one is!
I love eating this with warm toasty bread, or even a delicious sandwich. To me, that’s such a perfect meal if you don’t think the soup is filling enough on its own. I’ve been finding some amazing gluten free bread at Farmer’s Markets lately. But one of my favorite brands to buy is called Against the Grain. It’s a delicious cheesy bread that I love. Just make sure to warm it up first!
I used an actual blender for this soup instead of an immersion blender. I think it works better and the final result is much smoother. However, if you can totally use an immersion blender instead if that works better for you!
Ingredient Notes:
- Leek – I like the delicate flavor that the leek brings to this Cauliflower and Asparagus Soup. It’s sweeter than an onion. However, if you can’t find a leek, use half a yellow onion (diced) or 2 shallots (thinly sliced).
- Kosher Salt – Whenever I use a measured amount of Kosher Salt in my recipes, I am using Diamond Crystal.
- Herbes de Provence – Sold in every grocery store, but if you can’t find it, you can use dried thyme, oregano, and rosemary.
- Fennel Seed – This can also be found at most grocery stores. it adds a really lovely flavor, so I wouldn’t skip it! You can order it here.
- Chicken or Vegetable Stock – You can use either! I used chicken stock for my recipe, since that’s what I had at home. The recipe turned out amazing. However, if you’d like to keep it vegetarian, use vegetable stock!
- Chives – When blended into the soup at the end, it helps create that beautiful green color. I like the flavor from the chives, but you can also try using parsley or basil.
- White Pepper – I think the soup is really pretty without the specks of black pepper, so I used white pepper instead. However if you can totally use freshly ground black pepper here if you can’t find white pepper.
- Creme Fraiche – I love a soup garnish. The creme fraiche also adds a nice creaminess. But you can skip it if you want, no problem! You can also use Greek Yogurt or sour cream.
Cauliflower and Asparagus Soup
Equipment
Ingredients
- Avocado oil
- 1 leek white and light green parts only, halved lengthwise, thinly sliced, and washed
- 3 cloves garlic peeled and smashed
- Kosher salt
- ½ teaspoon dried herbes de Provence
- ½ teaspoon fennel seeds
- 10 oz. cauliflower florets
- 1 bunch asparagus 1-2 inches trimmed off the ends and discarded, remaining cut into 1 inch pieces (not pencil or jumbo asparagus)
- 1 quart chicken stock or vegetable stock
- ½ oz. chives cut into 1 in pieces, plus more, thinly sliced for garnish
- Ground white pepper
- Crème fraiche for garnish
Instructions
- Heat a drizzle of avocado oil in a medium pot over medium heat.
- Add leeks, garlic, and a pinch of Kosher salt and cook, stirring often, for about 3 minutes, until softened.
- Add herbes de Provence and fennel seeds and cook for about 30 seconds, until fragrant.
- Add cauliflower, 1 teaspoon Kosher salt, and stock, and bring to a boil. Then cover and cook for 5 minutes. Add asparagus and cook for an additional 5 minutes, uncovered, until tender.
- Transfer to a blender with chives and blend until completely smooth. Taste and season with more Kosher salt and a little ground white pepper.
- Serve warm with a dollop of crème fraiche and sprinkled with chives.
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