Broccoli Cauliflower Soup

Broccoli Cauliflower Soup

Ingredients

• 2 cup broccoli florets ((chopped small and rinsed))
• 3 cup cauliflower florets ((chopped small and rinsed))
• 1 cup carrots ((chopped small and rinsed))
• 1 tbsp olive oil
• 1 white onion ((chopped small and rinsed))
• 4 clove garlic ((chopped small and rinsed))
• 6 cup vegetable broth
• 15 oz diced tomatoes ((chopped small and rinsed))
• 1 tbsp dried mixed herbs ((chopped small and rinsed))
• 1 pinch crushed red pepper flakes ((chopped small and rinsed))
• cracked black pepper
• grated parmesan cheese ((chopped small and rinsed))
• flat leaf parsley ((chopped small and rinsed))

Instructions

1. 1.
2. In a large pot or saucepan, heat olive oil over medium-high heat.
3. Add onion and garlic; cook until onions are translucent and garlic is fragrant about 2 minutes.
4. Add carrot and cook stirring occasionally for 2 – 3 minutes.
5. Add the broth, tomatoes, Italian herbs, red pepper flakes, salt and pepper.
6. 2.
7. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
8. 3.
9. Stir in the rinsed broccoli and cauliflower florets, and continue to simmer gently until cooked through but still crunchy, approx.
10. 5 minutes.
11. 4.
12. Adjust seasoning with salt and pepper, garnish with parmesan and fresh parsley and serve immediately.
13. Enjoy!
14. Recipe note: If you want to thicken the soup a little, mix 1 tablespoon coconut flour or cornstarch with 1/4 cup (125ml) cold water then add to the soup 5 minute before the end of cooking time.