mending the body and the soul, one spoonful at a time

this soup will make it all better! well, maybe i can't really make that promise, but i can assure you that it will take your attention off all your worldly troubles for at least a few minutes; it is that delicious!

roasted asparagus and cauliflower mingle well with green peas, thyme, flat leaf parsley and lemon. roasting the veggies really deepens their flavour, but if you want to skip that step, sauteing them with some olive oil would work as well. a little sea salt, freshly ground black pepper and some cumin is all you need to season it. the result is a velvety soup that is lovely to look at, very flavorful and filling without being heavy.


cream of roasted cauliflower, asparagus and green peas soup 

1 small head cauliflower, broken into florets
1 bunch asparagus (tough ends broken off)
1-1/2 cups green peas (frozen)
1/2 white onion, diced
1-2 cloves garlic, minced
1/2 lemon, juice extracted
1T coarse sea salt
1t cumin
2-3T flat leaf parsley, chopped
1/2c almond milk (unsweetened)
3c water
2-3T extra virgin olive oil

toss the cauliflower and asparagus in some olive oil and seas salt, place on a baking sheet and roast for 15mins;
in a large pot, heat 1T olive oil, saute the onion and garlic;
add the frozen peas, the roasted veggies, water, lemon juice, thyme, salt and cumin and cook on medium heat for 15-20 minutes;
when the veggies are soft, turn off the heat, and let stand for a few minutes;
in a food processor, or using a hand blender, blend the soup adding the almond milk. add parsley and blend further until you reach a creamy consistency (but i also like to leave a few chunks for a nice texture).
adjust flavour by adding more lemon, salt and pepper.
sprinkle with more chopped parsley.
serve with crusty bread, flatbread or crackers.