I just ate one bowl before posting and I have to admit, I took the first spoonfuls tentatively. I’m not into eating anything that looks like baby food. By the end of the bowl, I was walking to the kitchen to get more. I’m typing this between spoonfuls of this superbly delicious soup. It is incredibly flavorful.
I might have to rename it waste not want not soup though because I used only the woody ends of asparagus and the entire cauliflower. Leaves, stem and all. I figured why not since I’m blending the whole dang thing. This is the perfect opportunity to use all the bits I would’ve thrown away. I’ll cook the rest of the spears some other way.
Here’s the recipe from Domestic Fits.
I added a few extra ingredients to flavor it to my liking. Really to use spices I have that I don’t use enough because I have no idea where to use them.
- Garlic (3-5 cloves)
- Onion (chopped roughly)
- Vegetable broth
- Cooking oil
- Spices: Adobo seasoning, tarragon, celery seeds, cayenne pepper, black pepper
Roast the asparagus and cauliflower. I didn’t do anything but coat the bottom of the pan with some oil. See? Only the bottom woody parts of the asparagus. The quickest way to take it off by the way is to just grab the bottom and snap it off. Wherever it snaps is where it’s tender enough to eat. I used to try to peel the bottom part thinking that would do the trick but it won’t. You have to snap it off.
As much as I hate setting up my blender and washing it, I would do it for this soup. It’s even guest-serving worthy. Don’t worry, I won’t force twigs and shrubs on my meat-eating guests.