Ingredients:
- Olive oil
- 2-3 Tbsp. garlic, chopped
- 2 sweet onions, chopped
- 1 leek, chopped
- 1 bunch celery, chopped
- 2 yellow squash, chopped
- 1 bunch white asparagus, chopped
- 2 heads purple cauliflower, chopped
- 2 quarts organic, gluten-free chicken stock (or veggie broth)
- Black pepper & fresh rosemary
Instructions:
1. Chop all of your veggies! You can use a food processor to save time if you want - roughly chopped is fine since we will be blending this soup.
2. Heat the olive oil over medium heat
3. Saute the garlic, onion, and leek about 10 minutes until soft
4. Add celery, squash, and asparagus and cook another 5 minutes
5. Add the purple cauliflower and the chicken stock and bring to a boil
6. When soup boils, cover the pot, turn heat down to low, and cook for 40 minutes
7. Let soup cool for a few minutes and then puree with the immersion blender until smooth
8. Serve with black pepper and fresh rosemary
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