Creamy roasted asparagus and brie cauliflower soup


Dinner tonight, April 13, 2016
Just a really delicious soup, here with drops of hot sauce and fresh basil
4 servings

  • 2 lbs. asparagus, trimmed
  • 1 small head cauliflower, cut into florets
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 4 cups vegetable broth or chicken broth
  • 4 ounces brie, cut into 1 inch pieces
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • salt and pepper to taste

1) Toss the asparagus and cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, mixing half way through. Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes. Add the garlic and cook until fragrant, about a minute. Add the broth and asparagus and cauliflower, bring to a boil, reduce the heat and simmer for 10 minutes. Add the brie, basil, lemon zest and lemon juice, let the brie melt and season with salt and pepper to taste before pureeing to the desired consistency and enjoying!

Nutritional notes:
Nutrition Facts: Calories 236, Fat 15g (Saturated 5g, Trans 0), Cholesterol 28mg, Sodium 240mg, Carbs 16g (Fiber 6g, Sugars 7g), Protein 12g

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