Total Time)

40 mins:

Cook Time)

25 mins:

Prep Time)

15 mins:

Servings)

Ingredients:

6 cups chicken broth

cayenne pepper or to taste

2 pounds fresh asparagus trimmed and

chopped

2 tablespoons nasturtium petals or more to taste

2 tablespoons olive oil

1 head cauliflower broken into florest

3 cloves garlic chopped

salt and ground black pepper to taste

2 tablespoons diced asparagus tips, or more to taste

Directions:

Step.1

Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until fragrant, about 1 or 2 minutes. Add the cauliflower, chicken broth, cayenne pepper, salt and pepper to the garlic. Bring to a boil, then reduce the heat to medium-low and cook until the cauliflower is tender, about 12 to 15 minutes.

Step.2

Take 2 pounds of asparagus and cauliflower mixture, turn the heat up to high and cook until the asparagus is tender but still bright green, about 4 to 6 minutes.

Step.3

Blend the soup with an immersion blender until smooth, add pepper and salt. Pour the soup into bowls and garnish with dried asparagus pieces.

Step.4

Full enjoy

Nutrition Facts:

Per - Serving

5g

Protein

4g