Roasted cauliflower soup with green asparagus

Ingredients for 6 servings:

• 1 small head of cauliflower
• 2 large potatoes
• 1 onion(s)
• 2 garlic cloves
• 5 sprigs of thyme
• 1 bunch of asparagus, green
• olive oil
• salt and pepper
• Agave syrup
• 1 liter vegetable broth, mild

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegan

Divide the cauliflower into florets. Peel and roughly dice the potatoes. Peel and roughly chop the onion. Peel and thickly slice the garlic. Place everything on a baking sheet. Scatter over the thyme. Sprinkle with salt and drizzle with olive oil. Roast in the oven at 200°C (top/bottom heat) for about 30 minutes. Transfer the cauliflower, potatoes, onion, and garlic to a pot. Crumble in the thyme leaves. Pour in the broth, puree everything, and season with pepper, then keep warm. Place the asparagus on the baking sheet and season with salt. Drizzle with agave syrup and olive oil. Roast in the oven at 200°C (top/bottom heat) for 10 minutes. Ladle the soup into bowls and place the asparagus (whole or sliced) on top.