Ingredients
Cauliflower
- 1 head cauliflower, stem removed
- 2 tsp coconut oil, melted
Soup
- 1 lb asparagus, trimmed
- 1 medium shallot, chopped
- 4 cloves garlic
- 1 tsp coconut oil
- 3 cups vegetable broth
- 1 handful flat leaf parsley, stems removed
Pepper Sauce
- 1 red pepper
- 1 serrano pepper
- ½ tsp smoked sea salt
- ¼ tsp chipotle powder
- 1 tsp coconut oil
Instructions
Cauliflower
- Preheat oven to low broil.
- Rub head of cauliflower with coconut oil.
- Place in a casserole dish and roast on the top shelf for 3-5 minutes until surface is golden brown.
- Reduce heat to 375 and continue to bake for 8-12 minutes until cauliflower is fork tender.
Soup
- Cut asparagus tips, about 2 inches from the top, and reserve. Chop remaining stems and set aside.
- In a medium sauce pan over medium heat, brown shallot and garlic in coconut oil for 4-5 minutes.
- Add asparagus stems and broth and gently simmer, uncovered, for 15 minutes.
- Blend in a high speed blender until smooth, 15-20 seconds. Season with salt and pepper
- In a saucepan with steamer basket, quickly steam the asparagus tips for 1 minute.
Roasting Peppers
- Rub the peppers with a dab of coconut oil and roast over an open flame, turning every so often until the entire surface is blackened.
- Place in a mixing bowl and cover to allow pepper to soften, about 15 minutes.
- Peel the peppers but leave a few specks of burnt skin for flavor, discard the seeds but do not run under water.
- If you do not have an open flame:Preheat the oven to 450. Rub the peppers with just a dab of coconut oil and roast for 5-6 minutes (10-15 for bell pepper) minutes until skin begins to blister and blacken, turning every 5 minutes. Continue with above method.
Assembly
- Divide soup between two soup bowls.
Nutrition
Calories: 261kcal | Carbohydrates: 37g | Protein: 12g | Fat: 10g | Saturated Fat: 8g | Sodium: 2109mg | Potassium: 1675mg | Fiber: 13g | Sugar: 16g | Vitamin A: 6985IU | Vitamin C: 271.3mg | Calcium: 170mg | Iron: 8.4mg
