Ingredients

• 2 bunches asparagus (about 2.5 pounds)
• 6 cups chicken bone broth, divided
• 1 1/2 cup cubed green plantain (about 1 large plantain or 1 1/2 medium)
• 2 cups cauliflower florets (about 1/2 small head)
• Juice of 1 lemon
• 1 tsp salt, plus more to taste
• Optional: lox and plain coconut milk yogurt or kefir for serving.

Directions

1. Snap tough stems off asparagus. Add tough stems to a large soup pot with 5 cups broth, plantain, and cauliflower. Bring to a boil and then reduce heat to maintain a simmer.

2. Simmer for 15-20 minutes, until asparagus stems are soft when pierced with a knife and cauliflower is overcooked.

3. Meanwhile slice the tender asparagus tips into 1/2″ pieces.

4. In a blender in 2 batches or with an immersion blender, puree the contents of the pot until a completely smooth puree forms (this takes 1-2 minutes in a blender, but may take longer with an immersion blender).

5. Meanwhile, bring remaining 1 cup broth and sliced asparagus tips to a simmer on the stove top (do this in a separate small pot if you opted to puree using an immersion blender, or in the same pot if you opted to use your countertop blender). Simmer for 3-5 minutes until tender but not too soft.

6. Add tender asparagus tips to puree in your soup pot. Stir in lemon juice and salt. Stir and taste to see if it’s seasoned to your liking. Add additional salt, if needed.

7. Serve! Optional, spoon into bowls and garnish with lox and plain coconut milk kefir.

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