Serves 2-4

• 1 yellow onion, diced

• 2 tsp. olive oil

• 1 lb. asparagus spears

• ½ head cauliflower, chopped

• 4 cups low-sodium chicken stock

• Sea salt & cracked black pepper

Snap ends off asparagus and chop.

In a large pot over medium heat, sauté onion in oil until translucent. Add chopped asparagus and cauliflower and cook for about 3 more minutes.

Add stock and bring to a boil, reduce heat and simmer 20-30 minutes until cauliflower is very tender.

Puree until smooth. Season with salt and pepper, and serve garnished with fresh pepper.