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Heat the butter or coconut oil in a large saucepan.
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When hot, add the chopped garlic to soften.
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Add the cauliflower and cover with your liquid of choice and salt and pepper to taste.
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Bring up to the boil, lower the heat to a simmer and cook until the cauliflower softens, about 15 - 20 minutes.
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Add the chopped asparagus and cook until all is softened.
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Serve as is or blend with a blender or immersion blender, in batches if need be.
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Stir through some parmesan or cheese for a cheesy soup or cream or sour cream for a creamy soup.