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Creamy Cauliflower and Asparagus Soup

Creamy Cauliflower and Asparagus Soup

Made from RollinGreens Wings and Fresh Asparagus Blending into a creamy soup base topped with baked Wings and Asparagus.




  • 1 RollinGreens Cauliflower Wings (any Flavor) Save the sauce for another meal.
  • 2 cups water
  • 1 cups Cashew Pieces (cheaper than whole Cashews, using to blend into soup)
  • 1 bushel Asparagus
  • 2 T olive oil
  • 1/32 t Black Pepper
  • 1 t Salt
  • Umeboshi Vinegar (optional)


  1. Preheat Oven to 400 degrees F.
  2. Remove RollinGreens Wings from the freezer and place on half a baking tray. Place washed asparagus on the other side of the baking tray. Rub asparagus with a touch of olive oil, Salt, and pepper. Bake for 7-10 minutes. Wings just need to be finished for another 10 minutes in the oven.
  3. Place RollinGreens sauce pack into the refrigerator and use it for your next meal as a dressing, marinate, or dipping sauce.
  4. In a blender, Add 2 cups of water and 2 T olive oil, and 1 cup of cashews and blend. Now add all but 6 pieces of Wings and 3 asparagus spears and blend into creamy consistency.
  5. Place blended soup into a medium pot and heat to high and then reduce heat to low.
  6. On a cutting board, cut ½ inch cylinders of the asparagus spears.
  7. Serve in your favorite serving bowls and top with three RollinGreens Wings and 9–12-cylinder pieces of asparagus. Dash a few drops of Umeboshi Vinegar (optional)

-Enjoy Chef Ko