Cream of Asparagus Soup
- 1 tablespoon olive oil
- 1 yellow onion, thinly slicked
- 3-4 cloves garlic, minced
- 2 pounds asparagus, ends trimmed and chopped
- 1/2 head medium cauliflower
- 6 cups vegetable broth
- 1 juice of lemon
- 1/2 cup nutritional yeast
- salt and pepper, to taste
Heat oil in a large stockpot over medium-high heat. Stir in onions and garlic and cook until onions are translucent about 7 minutes.
Add asparagus, cauliflower, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Simmer for about 10 minutes, until asparagus and cauliflower are tender.
Transfer soup to a blender (this may have to be done in batches) and blend until smooth. You can also do this with an immersion blender. Return to heat and stir in lemon juice, nutritional yeast, and salt and pepper.
Serve with desired toppings.
Calories: 133kcal | Carbohydrates: 20g | Protein: 8g | Fat: 4g | Sodium: 1420mg | Potassium: 657mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2465IU | Vitamin C: 24.8mg | Calcium: 68mg | Iron: 5.3mg