Roasted Cauliflower and Asparagus soup 3.75*

This soup is amazing!!!  Very hearty and filling.  I adapted this recipe from one I found on Pinterest that originated from http://foodiejulie.wordpress.com
 

 

3 cans of chicken broth (or vegetable broth)

1 potato (peeled and cubed)

1 head cauliflower (cut into small mid size flowerettes)

1 lb asparagus cleaned and cut into 3" - 4" lengths

1/2 onion sliced, thick slices

1 T minced garlic

2 T olive oil

1/4 t chipotle powder

fresh cilantro

salt / pepper

Preheat oven to 400

 

Toss potato, cauliflower, onion, olive oil, garlic, salt, and pepper, in a big bowl until oil and s/p evenly distributed.

Spread out on baking pan and roast for 20 minutes, then stir in asparagus and roast for 10 minutes more.  Set aside.

 

Bring broth to simmer, add roasted vegetables.  Simmer covered for 15 minutes, until all veggies are tender. 

Remove from heat and stir in chipotle powder and then blend with an emulsion blender til smooth. Cover.

Make croutons:

3 slices sprouted wheat bread, cubed

2 T olive oil

1/4 t ground thyme

salt / pepper

Toss all ingredients in a small bowl, spread out on baking sheet, bake  @ 400 for 10 minutes, or until crisp and lightly browned.

 

Ladel soup into bowls, top with cilantro and croutons sprinkled on top.

My husband said this was too thick to be called soup, but agreed it tasted delicious.  He gave it 3.5*, I gave it 4*

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