Asparagus & Cauliflower Soup

Though it might not necessarily seem that way when you step outside, spring has officially sprung. This time of the year represents a season of renewal for many people. For some this manifests itself in the planting of gardens, dying of Easter eggs, or nutritional changes in preparation for summer—but one of the most popular activities usually involves busting out the rags and dusters for a big spring clean. It’s time to open up those windows and air out the stale smell of winter. If you need a little help in that department, you can always stroll down the air care aisle of your local grocery store as you shop for the asparagus, peas, rhubarb, and other fabulous produce of springtime. I’m somewhat obsessed with fire, so I tend to opt for scented candles to help give my home a fresh, clean scent. I always seem to have a few different smells on hand. It’s time to kick start the season and make a refreshing day of it by doing a little cleaning before picking up some smell good stuff along with the ingredients for this vegan (I know, it was a bit of a shock for me too) asparagus and cauliflower soup. Clean both your house and your body at the same time!

Ingredients:

• 2 medium onions, diced
• 1 bunch asparagus, chopped
• 1 head cauliflower, roughly chopped
• 1 quart unsalted vegetable stock
• salt
• black pepper
• olive oil, for drizzling
• sunflower seeds, for garnish

Procedure:

1. Add the onions, asparagus, cauliflower, and vegetable stock to a large pot and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 30 minutes.
2. Let cool slightly and blend until smooth either in a traditional blender or with an immersion blender. (Follow these safety tips so it doesn’t explode.) Season with salt and pepper.
3. Pour into bowls, drizzle with olive oil, and garnish with sunflower seeds for some texture.

Disclosure: This post has been sponsored by Acorn Influence and SC Johnson. #SmellsClean