Growing up Cream of Asparagus soup was a staple in our house for a couple of reasons: The San Joaquin County is home to an asparagus festival billed as the biggest in the west (and yes I MC’d an event or two there in my day!!) Plus my dad was an Oral and Maxillofacial surgeon and I remember one farmers would pay him with crates of asparagus…yep it was a long time ago, in a very small town.
I recently wanted to recreate my mom’s soup, but make it a bit healthier and this one is, wait for it…gluten free, vegan & paleo! I know a total shock coming from the girl who cooks with butter and cream on a daily basis.
This one gets its creaminess from the cauliflower, and I love the flavors of the roasted asparagus and cauliflower mixed together.
I remember my mom always made everything look so pretty when she served it, presentation was very important. Which is why I love this soup tureen and matching bowls from Juliska.
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If you don’t know about this company, by all means check them out, the company’s motto is “love and the art of living well,” and everything they create is stunningly beautiful and functional! Also, keep your eyes open for a fun giveaway on my Instagram with Juliska, so you can enjoy their lovely products in your home just like I do!
Roasted Asparagus, Cauliflower, and Mushroom Soup
1 – 1.5 lbs asparagus
1 medium sized head of cauliflower
3 tbsp olive oil divided
1/2 large yellow onion chopped
8 oz sliced brown mushrooms
2 cloves garlic crushed
5 cups vegetable broth
Juice of 1 lemon about 3 tbsp
2 tsp lemon zest
1 cup fresh loose basil leaves
Salt and pepper to taste
Preheat your oven to 400 degrees.
Prepare the cauliflower and asparagus: chop bottoms off the asparagus stalks and discard, slice the remaining stalks into 2 inch long spears. Chop the cauliflower into florets. Spread cauliflower and asparagus onto a large baking sheet and drizzle with 1 tbsp olive oil. Salt and pepper. Place inside the oven to roast for approximately 25 mins, gently turning the vegetables halfway through.
Meanwhile, heat up a large soup pot to medium heat. Add 2 tbsp olive oil, chopped onion, sliced mushrooms, and garlic. Sauté vegetables for 8-10 minutes, or until flagrant.
Add asparagus and cauliflower to soup pot. Cover with broth and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
Add lemon juice, zest, and basil leaves. Using an immersion blender, puree until smooth. Alternatively, cool down the soup a bit, and pour into a large blender or food processor to puree.