Creamy Roasted Asparagus and Brie Cauliflower Soup

• Gluten free

• Produce

  • 2 lbs Asparagus
  • 1 tbsp Basil, fresh
  • 1 small head Cauliflower
  • 2 cloves Garlic
  • 1 tsp Lemon, zest
  • 1 Onion

• Canned Goods

  • 4 cups Vegetable broth or chicken broth

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 4 oz Brie

Found on closetcooking.com

Description

Ingredients

• 2 pounds 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

Directions

• 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!

Nutrition