One of the things I love about winter is being able to enjoy comfort foods. Soup is one of those dishes that conjures up feel-good thoughts for me. It’s as though the warmth of the soup is giving me a hug and comforting me from the inside out. But, with spring upon us, this means soup weather will be over soon. So enjoy a bowl while it’s still chilly out. Here’s one that is on my meal plan for this week.
- 1 yellow onion, diced
- 2 tsp olive oil
- 1 lb asparagus spears
- ½ head cauliflower, chopped
- 4 cups organic, low-sodium vegetable stock
- Sea salt & cracked black pepper
Snap ends off asparagus. Shave 3 spears with a vegetable peeler to create ribbons, set aside. Chop remaining asparagus.
In a large pot over medium heat, sauté onion in oil until translucent. Add chopped asparagus and cauliflower and cook for about 3 more minutes.
Add stock and bring to a boil, reduce heat and simmer 20-30 minutes until cauliflower is very tender.
Puree until smooth. Season with salt and pepper, and serve garnished with shaved raw asparagus and fresh pepper.