Serves: 4
Total Calories: 82

6 cups water
1 tablespoon extra virgin olive oil
8 cloves garlic thickly sliced
1 cup coarsely chopped onion
1/2 teaspoon dill seed
1 teaspoon sea salt or to taste
2 cups bite sized cauliflowerets
1 cup coarsely chopped celery
4 cups asparagus spears cut into 1 inch pieces
2 tablespoons dried basil
2 teaspoons dried thyme
1 bay leaf

1. Bring the water to boil in a teakettle or small pot.

2. Heat the oil in a 4-quart stockpot over medium heat. Add the garlic, onions, dill seeds, and salt, and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften and the ingredients are fragrant.

3. Add the cauliflower and celery, and continue to sauté for about 5 minutes, or until the celery turns bright green and the cauliflower begins to soften.

4. Pour the boiling water into the pot, along with the asparagus, basil, thyme, and bay leaf. Bring the ingredients to a boil, then reduce the heat to medium-low. Simmer the soup about 10 minutes, or until the cauliflower is tender. Remove and discard the bay leaf.

5. Carefully ladle some of the soup into the blender until it is half full, and purée until smooth. Pour the purée into a large bowl and continue to blend the remaining soup.*

6. Return the puréed soup to the pot and simmer over medium heat until heated through. Adjust the seasonings and serve piping hot.

* If you have a hand blender, you can purée the cooked soup right in the pot.

Nutritional Facts:

Serves: 4
Total Calories: 82
Calories from Fat: 30

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