ROASTED ASPARAGUS, CAULIFLOWER, AND MUSHROOM SOUP

Ingredients

•  1 - 1.5 lbs asparagus*
•  1 medium sized head of cauliflower
•  3 tbsp olive oil divided
•  1/2 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

Instructions

1. Preheat your oven to 400 degrees.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve immediately and garnish with any of the following optional toppings.
7. Optional toppings: Parmesan cheese, lemon pepper, pesto, or even pancetta.

​Recipe and Photo from Wholesomelicious