Description
This 6 ingredient roasted broccoli and cauliflower soup is easy to make and packed with nutrients!
Ingredients
Units
- 3 tbsp olive oil
- 1 medium head broccoli (approx 4 cups florets)
- 1 medium head cauliflower (approx 4 cups florets)
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 2 tsp Italian season
- 4-5 cups vegetable or chicken stock
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees and line a pan with parchment paper.
- Toss the broccoli and cauliflower with 2 tablespoons of olive oil and spread onto the baking sheet. Roast in the oven for 15-25 minutes until lightly golden brown.
- Heat the remaining 1 tablespoon of olive oil in a large pot on medium heat. Add the onion and garlic and sautee for 2-3 minutes.
- Add the broccoli, cauliflower, Italian seasoning and broth and bring the soup to a light boil, then reduce the heat to low, cover, and let simmer for 10 minutes.
- Use an immersion blender to blend the soup until creamy. (Or transfer the soup to a blender and blend.)
- Season with salt and pepper to taste.
Notes
- Blend the soup smooth or leave small chunks, depending on your preference.
- Taste and adjust with extra salt, lemon juice, or herbs if the flavour tastes flat.
- Add a drizzle of olive oil or a swirl of yogurt or coconut cream on top.
- Double the recipe and freeze for meal prep.
- Store in the fridge up to 5 days.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 148
- Sugar: 3g
- Fat: 9g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 3.6g