Roasted Cauliflower Asparagus Soup

This creamy warm soup is packed with cancer-protective nutrients and will probably end up on your list of soup night stapes! Do you have a soup night? We eat lots of vegetable soups, both raw and cooked, and mostly whenever we feel like it. But during the week, to make meal planning easier, we tend to do soup nights, salad nights, rawganic taco nights etc.. of course we deviate from the plan whenever we want, but for the most part, it provides a good structure for us. Then, I just look at whatever bunch of veggies we got from the local farmer’s markets, and base the actual dishes off of that. So it’s a flexible plan, but it’s a plan nonetheless. When we are really busy with work and activities, I just stick to one of my 30 or so pre-done meal plans. I find that for most of my clients, as well as for my own family, things go better with some sort of a plan. It seems that when you wait until the last minute to figure out dinners, you are more likely to grab something that is quick and easy and perhaps not the best.

This soup is actually easy to prepare, and just requires a little roasting of the veggies, and then a quick blending in your blender. It’s one of the 230 recipes in the 8 Week Raw Body Reset, and for a few years now, it’s been a favorite. People continue to make this long after they have completed the reset! Here it is:


  • 2 pounds asparagus ends trimmed
  • 2 pound cauliflower
  • 8 cloves garlic peeled
  • 1 small onion sliced
  • 6 cups organic vegetable broth or water, (tastes better with broth)
  • 1/2 Cup raw cashews
  • 1/2 teaspoon pepper
  • 1 teaspoon Himalayan or sea salt
  • 3 Tablespoon dill
  • 1 Tablespoon thyme

Preheat oven to 325F. Place the asparagus, cauliflower, garlic and onion on a baking sheet lined with parchment paper. Roast for 30 minutes until vegetables are tender. While the asparagus is roasting, blend 1 cup of the broth with the cashews and pepper until smooth. Leave it in the blender. Cut the vegetables into pieces and put them together with the onion and garlic into the blender, along with the remaining broth. Cover the blender and blend on high until perfectly smooth. If you’re using a Vita-Mix, you can blend it on high for a few more minutes until piping hot (remove the center cup and cover with a kitchen towel to allow steam to escape). Otherwise, pour the soup into a saucepan and heat until hot, stirring frequently. Add salt, if needed, to taste.