It seems like everyone (including myself) is constantly looking for recipes that are quick and easy, so here’s one to keep handy.
I usually don’t multi-task while cooking, however I made this soup while watching the Golden State Warriors tough it out in game 4 of the play-offs. (Go dubs!) You can make this soup during commercial breaks - it’s that easy!
Plus, it’s June and that means peak season for asparagus! How do I keep up with what’s in season (besides keeping my eyes open at the farmer’s market)? This super handy and adorably illustrated food wheel, which can be found here.
When most people think of vegetables, they often don’t think “protein,” however asparagus is a great example that vegetables do indeed contribute (in small amounts) protein to the diet. One cup of asparagus offers only 24 calories, and almost half of those calories are derived from protein (~2.6 grams).
Asparagus is a great option for anyone dealing with arthritis or rheumatism, as the phytochemical antioxidants (racemofuran, asparagamine A, and racemosol) have been found to inhibit enzymes that produce inflammatory compounds.
And lastly, asparagus has the amino acid “asparagine” which when excreted in the urine, gives off that strong, characteristic smell. I know, you’ve always wondered...
Asparagus Cauliflower Soup
I usually just toss asparagus with some coconut oil/ghee, salt and pepper, then roast them in the oven, however here’s another way to use them. The cauliflower creams up the texture of this soup perfectly, and I love the hint of basil + crunch of pine nuts. Enjoy!
Servings: 2 as main dishes, 4 as sides
- 1 tbsp coconut oil
- 3 cloves garlic, minced
- 1/2 head cauliflower, cut into florets
- 1 pound aspargus, trimmed and roughly chopped
- 1/4 tsp cayenne pepper
- 3 cups broth (veggie or chicken, homemade would be ideal!)
- 1 1/4 tsp sea salt
- fresh ground pepper, to taste
- small handful pine nuts
- In a medium pot, melt the coconut oil and add the garlic. Toss around for 1 minute.
- Add the cauliflower, asparagus, and cayenne pepper, tossing around in the coconut oil/garlic for about 4 minutes.
- Pour in the broth (or water), add the salt and pepper, and bring to a boil.
- Reduce to low, and cook for about 7 minutes, or until the cauliflower has softened.
- Transfer all contents to a high speed blender, and puree until smooth. (If you have a Vitamix, you can add the contents while hot. Otherwise, allow the soup to cool a bit so you don't blow the top off your blender!)
- Once smooth, taste and add more salt and pepper if necessary. If it's too thick for your liking, add water or broth and blend again.
- Stack and roll the basil leaves, then cut into slivers (aka chiffonade).
- Place the soup into bowls, and add the basil + pine nuts.
- Serve warmed, or chilled. (I've had it both ways, and prefer it warm!) Enjoy!