1 tbsp Extra Virgin Olive Oil
3 cloves Garlic, mince (or to taste)
1 head Cauliflower, cut into small florets
2 ½ lbs Asparagus, trimmed
¼ tsp Cayenne Pepper
1 Pinch Sea Salt
6 Cups low sodium Vegetable or Chicken Broth
- Heat the oil in a medium pot over medium-high heat. After a minute, add the garlic and cook for 1 minute.
- Put the cauliflower and asparagus into the pot, add the cayenne pepper, and season to taste with the sea salt. Cook for 5 minutes, stirring frequently.
- Pour in the broth, bring the soup to a boil, reduce the heat and simmer until the cauliflower is fully cooked, and soft, about 20 minutes.
- Using a hand-held immersion blender (or carefully transfer soup to a blender), puree until smooth. Taste for seasoning and adjust.
The soup should be thick but light – if it is too thick, add more broth.
This soup will stay fresh in the refrigerator for up to 5 days.
Adapted from Dr. Marc Hyman, Healing Recipes