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Roasted Asparagus and Cauliflower Soup

Creamy Roasted Asparagus and Brie Cauliflower Soup!!!

Ingredients:
Produce
• 2 lbs Asparagus
• 1 tbsp Basil, fresh
• 1 small head Cauliflower
• 2 cloves Garlic
• 1 tsp Lemon, zest
• 1 Onion
Canned Goods
• 4 cups Vegetable broth or chicken broth
Condiments
• 1 tbsp Lemon juice
Baking & Spices
• 2 Salt and pepper
Oils & Vinegars
• 2 tbsp Vegetable oil
Dairy
• 4 oz Brie

Instructions: 
1. Preheat your oven to 400°F (200°C).
2. Trim the tough ends of the asparagus spears. Place the trimmed asparagus on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of vegetable oil, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for about 15-20 minutes or until the asparagus is tender and slightly browned.
3. While the asparagus is roasting, cut the cauliflower into florets and chop the onion and garlic.
4. In a large pot, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
5. Add the cauliflower florets to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes until the cauliflower starts to soften.
6. Pour in the vegetable or chicken broth, increase the heat to high, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes or until the cauliflower is very tender.
7. When the asparagus is done roasting, remove it from the oven and set aside a few spears for garnish. Chop the remaining roasted asparagus into smaller pieces.
8. Add the chopped roasted asparagus to the pot of cauliflower and broth. Stir to combine.
9. Using an immersion blender or regular blender, carefully blend the soup until smooth and creamy. If using a regular blender, work in batches to avoid hot soup splattering.
10. Return the blended soup to the pot if necessary. Stir in the lemon zest, lemon juice, and fresh basil. Season with salt and pepper to taste.
11. Cut the brie into small pieces and add it to the soup. Stir until the brie is melted and incorporated into the soup, giving it a creamy and cheesy texture.
12. Serve the creamy roasted asparagus and brie cauliflower soup hot, garnished with reserved roasted asparagus spears and additional fresh basil if desired. 

Enjoy!

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