Asparagus Soup


Servings 2-4


  • 1 yellow onion, diced
  • 2 tsp. olive oil
  • 1lb. asparagus spears
  • ½ head cauliflower, chopped
  • 4 cups organic, low-sodium chicken stock
  • Sea salt & cracked black pepper


1.Snap ends off asparagus. Shave 3 spears with a vegetable peeler to create ribbons, set aside. Chop remaining asparagus.

2.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.

3.Add stock and bring to a boil, reduce heat and simmer 20-30 minutes until cauliflower is very tender.

4.Puree until smooth. Season with salt and pepper, and serve garnished with shaved raw asparagus and fresh pepper.