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Roasted Cauliflower – Asparagus Soup – Smoky Pepper Sauce

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Course: Main Course
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2
Calories: 261kcal
Author: Allen Campbell



  • 1 head cauliflower, stem removed
  • 2 tsp coconut oil, melted


  • 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



  • 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.


  • 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.


  • Divide soup between two soup bowls. 


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