Asparagus and Cauliflower Soup Recipe
This soup is sooooo easy, creamy and delicious. The combination of cauliflower and asparagus is just perfect that you need very few other ingredients to create a show stopping soup.
There are tons of variations, from deciding what liquid to use from water, stock or coconut milk, to possibly mixing through parmesan, cheese, cream or sour cream for a cheesy or creamy finish. You really can adapt this recipe to your tastes and make this soup your own.
I like to hold back a handful of asparagus tips before blending, but again, feel free to blend all the asparagus. Or, don’t blend at all and enjoy a chunky asparagus and cauliflower soup rather than a smooth and blended one. Another option is to simply use a potato masher to roughly mash the soup together.
Any way you choose to enjoy asparagus and cauliflower soup, it’s sure to be delicious!
Low Carb Asparagus and Cauliflower Soup Recipe
- 2-3 Garlic Cloves, peeled and chopped
- 1/2 to 1 Head of Cauliflower, chopped
- 1-1.5 Litres Liquid – Stock/Water/Coconut Milk
- 1-2 Bunches of Asparagus, chopped
- Butter or Coconut Oil, for frying
- Salt & Pepper, to taste
- Heat the butter or coconut oil in a large saucepan.
- When hot, add the chopped garlic to soften.
- Add the cauliflower and cover with your liquid of choice and salt and pepper to taste.
- Bring up to the boil, lower the heat to a simmer and cook until the cauliflower softens, about 15 – 20 minutes.
- Add the chopped asparagus and cook until all is softened.
- Serve as is or blend with a blender or immersion blender, in batches if need be.
- Stir through some parmesan or cheese for a cheesy soup or cream or sour cream for a creamy soup.
Low Carb Asparagus and Cauliflower Soup Recipe
Ingredients
- 2-3 Garlic Cloves peeled and chopped
- 1/2 to 1 Head of Cauliflower chopped
- 1-1.5 Litres Liquid - Stock/Water/Coconut Milk
- 1-2 Bunches of Asparagus chopped
- Butter or Coconut Oil for frying
- Salt & Pepper to taste
Instructions
-
Heat the butter or coconut oil in a large saucepan.
-
When hot, add the chopped garlic to soften.
-
Add the cauliflower and cover with your liquid of choice and salt and pepper to taste.
-
Bring up to the boil, lower the heat to a simmer and cook until the cauliflower softens, about 15 - 20 minutes.
-
Add the chopped asparagus and cook until all is softened.
-
Serve as is or blend with a blender or immersion blender, in batches if need be.
-
Stir through some parmesan or cheese for a cheesy soup or cream or sour cream for a creamy soup.
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