Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 6 cups chicken broth
• 1 head cauliflower, broken into florets
• cayenne pepper, or to taste

• salt and ground black pepper to taste
• 2 pounds fresh asparagus, trimmed and chopped
• 2 tablespoons nasturtium petals, or more to taste
• 2 tablespoons diced asparagus tips, or more to taste

Directions

1. Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
2. Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
3. Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.