Ingredients
Scale
- 3 tablespoons extra virgin olive oil, divided
- 2 pounds asparagus, trimmed and cut into 2-inch pieces (reserve 12 tips)
- 1 pound cauliflower florets
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1/4 cup fresh dill, chopped
- 1 bay leaf
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt, divided (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
Instructions
- Warm olive oil in a large Dutch oven over medium-high heat.
- Sauté onion with sea salt until translucent.
- Add garlic and cook until fragrant.
- Stir in asparagus and sauté until slightly tender.
- Add cauliflower, vegetable broth, dill, bay leaf, remaining salt, and pepper.
- Bring to a boil, then simmer until vegetables are tender.
- Sauté reserved asparagus tips in remaining olive oil.
- Blend soup until creamy, then stir in lemon juice.
- Adjust seasoning to taste and serve garnished with sautéed asparagus tips.
Notes
Ensure vegetables are tender for optimal blending.
Adjust seasoning after blending for personal preference.
Drizzle olive oil on top before serving for added flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 2
- Sodium: 600
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 6
- Protein: 4
- Cholesterol: 0