Broccoli Cauliflower Soup

[Sass Muffin]

BROCCOLI CAULIFLOWER SOUP – Plant Based And Vegan

2 cups broccoli florets, chopped small, and rinsed
3 cups cauliflower florets, chopped small, and rinsed
1 cup carrot, diced ( optional for low-carb, keto diet)
1 tablespoon olive oil
1 yellow onion, diced
3-4 cloves garlic, minced
6 cups (1,5l) vegetable broth
1 (15oz – 420g) can diced tomatoes, drained (or 4 tomatoes, diced)
1 tablespoon Italian dried herbs
A pinch of crushed red pepper flakes, or to taste
Salt and fresh cracked black pepper
Fresh grated Parmesan cheese, for serving (optional)
Chopped fresh flat-leaf parsley, for serving


DIRECTIONS

1. To make the broccoli cauliflower soup: In a large pot or dutch oven, heat olive oil over medium-high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant for 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 the broccoli cauliflower soup immediately. Enjoy!

 

[Sass Muffin]

I made this.
Since the photo it has cooked down and smells and tastes absolutely fabulous.