Broccoli cauliflower soup
Recipe by Kelly Barton
2 cups broccoli florets, chopped small and rinsed
3 cups cauliflower florets, chopped small and rinsed
1 cup carrots, diced
(I also added some of the power mix salad which is shredded kale, cabbage, broccoli, etc.)
1 tbsp olive oil
1 yellow or white onion, diced
4 garlic cloves, minced
6 cups chicken or vegetable broth
1 28oz can diced tomatoes
1 tbsp italian dried herbs
a pinch of crushed red pepper flakes, or to taste
salt and freshly cracked black pepper
fresh grated Parmesan for serving
chopped fresh flat-leaf parsley for serving
1. 1. In a large pot or saucepan, heat olive oil over med-high heat. Add onion and garlic, cook until onions are translucent about 2 mins. Add carrot and cook stirring occasionally 2-3 mins. Add the broth, tomatoes, Italian herbs, red pepper flakes, salt and pepper.
2. 2. Bring to a boil, reduce heat and simmer for 5 mins to combine all of the flavours together.
3. 3. Stir in the rinsed broccoli and cauliflower florets (and anything else you want to add) and continue to simmer gently until cooked through but crunchy, approx. 5 mins.
4. 4. Adjust seasoning with salt and pepper, garnish with parmesan and fresh parsley and serve immediately with some delicious bread or rolls.
main courses October 08, 2018 17:22
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