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5 from 75 votes

Broccoli Cauliflower Soup

35 minutes
Calories: 120kcal

Ingredients

  • 2 cups broccoli florets (chopped small and rinsed)
  • 3 cups cauliflower florets (chopped small and rinsed)
  • 1 cup carrots (chopped small and rinsed)
  • 1 tablespoon olive oil
  • 1 white onion (chopped small and rinsed)
  • 4 cloves garlic (chopped small and rinsed)
  • 6 cups vegetable broth
  • 15 ounces diced tomatoes (chopped small and rinsed)
  • 1 tablespoon 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.
  • In a large pot or saucepan, heat olive oil over medium-high heat.
  • Add onion and garlic; cook until onions are translucent and garlic is fragrant about 2 minutes.
  • Add carrot and cook stirring occasionally for 2 – 3 minutes.
  • Add the broth, tomatoes, Italian herbs, red pepper flakes, salt and pepper.
  • 2.
  • Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
  • 3.
  • Stir in the rinsed broccoli and cauliflower florets, and continue to simmer gently until cooked through but still crunchy, approx.
  • 5 minutes.
  • 4.
  • Adjust seasoning with salt and pepper, garnish with parmesan and fresh parsley and serve immediately.
  • Enjoy!
  • 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.