Tasty Soups, Happy Stomachs

So, even though I’m lactose intolerant one of my normal grocery buys is a big ol’ block of cheddar cheese.

Logic? It doesn’t always have that much to do with my cooking or eating habits.

And I’m not the only one!

A good friend of mine, who is also lactose-intolerant, has recently started keeping a food diary to see if there are other things that she shouldn’t be eating and seeing as how she stays for dinner at my apartment at least twice a week, I’ve been experimenting with more recipes that are either dairy free, or at least substitute friendly.

Like I need another excuse to mess around with food though, right?

So here’s a dairy free soup, as long as you use a butter substitute, based on what was originally a creamy German classic.

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Also, we might have kinda eaten all the soup before my new batteries or charger came in the mail so soup pictures will go HERE.


White Asparagus and Cauliflower Soup

  • 1/2 onion
  • 2 tbsp butter
  • 1.5-2 lb. white asparagus, peeled and cut into 1-2 inch pieces
  • 4 cups broth (chicken or vegetable)
  • 1 head of cauliflower
  • salt to taste
  • fresh ground pepper to taste
  • dry white wine (or cooking wine)
  • parsley for garnish  (fresh or dried)

Chop and saute your onion in 2 Tablespoons of butter till it is soft and translucent. Add the cut and peeled asparagus.

Note: you can either reserve the asparagus heads to cook at the end for a bit more texture or leave them for a smoother soup at this point.

Cover and cook the onions and asparagus pieces for around 5 minutes before adding 4 cups of broth. Let everything boil gently for 30 minutes or till the asparagus is fork tender.

At the same time you’re cutting and cooking the asparagus, soak the head of cauliflower in a container of lightly salted water for 30 minutes to clear any dirt or sediments out. Drain cauliflower. Place head side down and cut around stem to loosen. Split each half into quarters and split until you’re left with florets cut into even-ish pieces (like you’d see in a frozen bag of broccoli). Bring enough water to a boil to cover your cauliflower and cook till it’s fork tender.

Now, it pureein’ time!

In small batches (so as to not burn the heck out of yourself) pour your onion/ asparagus mixture into a food processor and blend till smooth and creamy. Pour it all back into your cooking pot and bring to a soft boil.

Note: This would be when you add your asparagus tips to begin cooking them. Also, you can add potatoes and/or carrots at this point.

Drain the cauliflower and place in your food processor with just enough chicken (or vegetable) broth for it to reach a mashed potato/heavy cream consistency.

I added ground pepper at this point and served myself a little bowl to snack on.


Pour your cauliflower puree into the asparagus mixture already on the stove. Stir, then add salt, fresh ground pepper, and white wine to taste.

Serve in a bowl and top with freshly chopped (or dried) parsley for garnish. Great sides include a loaf of warm french bread and butter. Be prepared not have any leftovers if you serve it to hungry college students.

I speak from experience.

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This recipe is dedicated, with love, to the food processor from 1980 that I inherited from my mother.

Because though lifting and cleaning it can be a big ol’ pain in the ass, I don’t know how I managed without it.

All the hearts ♥

Recipe Resources:
White Asparagus Soup – German Spargelsuppe
Vegan Food Tips – Soup Thickener

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