Roasted Cauliflower & Asparagus Bisque Soup🌟❤️🌟

Ohhhh Soup!

It nurtures us and can even adjust our attitude at times. This particular soup is so easy and very healthy; honestly, you can pretty much use any vegetables that you want in place of the ones I used, although this is one of my favorite combinations. I've also made potato and broccoli before, artichoke, butternut squash, etc.......Give it a try!

Just follow the recipe below, and substitute the roasted vegetables with other vegetables of your choice.

Ingredients

1 carton 32 oz. vegetable broth

1/2 of a large, yellow onion roughly chopped

1 small head of cauliflower roughly chopped

1/2 bunch of asparagus chopped in 1/2-1 inch pieces

4 cloves of garlic peeled

Approximately 2-4 tablespoons olive oil divided

1 tablespoon of vegan butter ( I like Earth Balance )

Salt ( I like Himalayan )

Pepper

4 tablespoons of dried herbs of choice ( "Braggs Sprinkle", or rosemary, or dill )

*Possible Additions: Nutritional yeast, Red Pepper Flakes, 1/2 Vegetable Bouillon Cube

INSTRUCTIONS

~Pour the broth in a pan and start to heat up on medium heat.

~Toss asparagus, cauliflower, and garlic with 2 tablespoons of olive oil, salt and pepper. ~Roast on a cookie sheet in a 400 degree oven until golden brown, turning frequently (approximately 15 min.)

~Caramelize the onion on the stove- top in 1 tablespoon of vegan butter, 1 tablespoon of olive oil, and herb mixture, with salt and pepper.

~When vegetables and onions are finished, add them to the broth and cook on medium-high heat for about 15 minutes.

~Start the "scooping, blending, and pouring back in method." Scoop a few cups of the mixture, and place in the blender, blend on high until smooth, and then add back into the mixture pan, and repeat process until all soup is a bisque texture.

~Now sample it! What does it need? You can add a half of a bouillon cube if it needs a salty flavor; you can add nutritional yeast if you want a cheesy taste, more herbs, salt or pepper?

~Serve with warm bread and enjoy!

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