Step 1

Preheat oven to If you're using the stovetop method to cook the tips, then skip this step.

Step 2

Cut off woody ends to asparagus. Trim spears into 1" pieces. Put aside 3/4 of the tips to roast and use as a topping.

Step 3

Prepare remaining veggies: dice onion, slice celery, chop cauliflower and dice parsnips.

Step 4

Heat olive oil* in stockpot over medium heat. Saute onion and celery, stirring occasionally for 3-4 minutes. Sprinkle with salt and pepper and mix well. Continue to cook until onion is translucent.

Step 5

Add cauliflower, parsnips, asparagus pieces, thyme and mix well.

Step 6

Stir in broth and gently bring to boil. Reduce heat so soup simmers uncovered for about 25 minutes, until vegetables are tender.

Step 7

Meanwhile, prepare the asparagus tips for soup garnish. OVEN ROASTING METHOD: Place asparagus tips on small rimmed baking tray. Drizzle with remaining Tablespoon olive oil, sprinkle with a pinch of sea salt and toss to coat. Roast in preheated 400 degree oven. Set timer for 3 minutes. Leave oven on, remove asparagus and add garlic and a pinch of sea salt, tossing to distribute evenly. Roast for an additional 3 minutes. Asparagus should be bright green and still have some bite to them. STOVETOP METHOD: Heat small skillet over medium heat and swirl olive oil into pan. Add asparagus and toss often for about 3 minutes when they turn bright green. Make sure asparagus still has some bite and then add the pressed garlic, tossing constantly for one minute. Set garlicky asparagus tips aside.

Step 8

When soup is done---it will take about 25 minutes for all the veggies to become tender---use an immersion blender to puree. You can also transfer in batches to a regular blender.

Step 9

Ladle into bowls and garnish with some freshly ground black pepper and a few garlicky asparagus tips.

Step 10

Soup will stay good in the fridge for 5 days or the freezer for 3 months. Gently reheat on the stove over medium-low heat until heated through.