Roasted Asparagus, Cauliflower, and Mushroom Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 lbs Asparagus
  • 8 oz Brown mushrooms
  • 1 medium sized head Cauliflower
  • 2 cloves Garlic
  • 2 tsp Lemon, zest
  • 1 Lemon (about 3 tbsp, Juice of
  • 1 cup Loose basil, fresh leaves
  • 1/2 Yellow onion, large

• Canned Goods

  • 5 cups Vegetable broth

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on wholesomelicious.com

Description

Ingredients

• 1 - 1.5 lbs asparagus*
• 1 medium sized head of cauliflower
• 3 tbsp olive oil, divided
• ½ large yellow onion, chopped
• 8 oz sliced brown mushrooms
• 2 cloves garlic, crushed
• 5 cups vegetable broth
• Juice of 1 lemon (about 3 tbsp)
• 2 tsp lemon zest
• 1 cup fresh loose basil leaves
• Salt and pepper to taste

Directions

• Preheat your oven to 400 degrees.
• Prepare the cauliflower and asparagus: chop bottoms off the asparagus stalks and discard, slice the remaining stalks into 2 inch long spears. Chop the cauliflower into florets. Spread cauliflower and asparagus onto a large baking sheet and drizzle with 1 tbsp olive oil. Salt and pepper. Place inside the oven to roast for approximately 25 mins, gently turning the vegetables halfway through.
• Meanwhile, heat up a large soup pot to medium heat. Add 2 tbsp olive oil, chopped onion, sliced mushrooms, and garlic. Sauté vegetables for 8-10 minutes, or until flagrant.
• Add asparagus and cauliflower to soup pot. Cover with broth and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
• Add lemon juice, zest, and basil leaves. Using an immersion blender, puree until smooth. Alternatively, cool down the soup a bit, and pour into a large blender or food processor to puree.
• Serve immediately and garnish with any of the following optional toppings.
• Optional toppings: Parmesan cheese, lemon pepper, pesto, or even pancetta.