Creamy Roasted Asparagus and Brie Cauliflower Soup - 16g Carbs, 6g Fiber, 7g Sugar
From: www.closetcooking.com
Roasted asparagus cauliflower soup with creamy brie, basil and a hint of lemon.
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 4
2 lb asparagus, trimmed
1 small head cauliflower, cut into florets
1 Tbsp oil
Salt and pepper, to taste
1 Tbsp oil
1 onion, diced
2 cloves garlic, chopped
4 cups vegetable broth OR chicken broth
4 oz brie, cut into 1 inch pieces
1 Tbsp fresh basil, chopped
1 tsp lemon zest
1 Tbsp lemon juice
Salt and pepper, to taste
Toss the asparagus and cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, mixing half way through.
Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
Add the garlic and cook until fragrant, about a minute.
Add the broth and asparagus and cauliflower, bring to a boil, reduce the heat and simmer for 10 minutes.
Add the brie, basil, lemon zest and lemon juice, let the brie melt and season with salt and pepper to taste before pureeing to the desired consistency and enjoying!
Option: Add 1 tablespoon white miso paste by mixing some of the hot broth into the miso in a bowl before mixing it back into the pan sauce just after you remove from the heat. (Note: Miso is salty so go easy on seasoning with salt.)
Option: Add morel mushrooms.
Option: Garnish with crispy fried prosciutto, pancetta or bacon.
Option: Replace the cauliflower with a can of white beans, pureed.
Servings: 4
Nutrition per Serving: 236 Calories, 15g Fat, 5g Saturated, 0 Trans, 28mg Cholesterol, 240mg Sodium, 16g Carbs, 6g Fiber, 7g Sugars, 12g Protein
Posted by: chefgloria1030@yahoo.com
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