Light Broccoli Cauliflower Soup

Name: Light Broccoli Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 1 head cauliflower, cut into florets; 1 head broccoli, cut into florets; 14.79 ml extra virgin olive oil; salt and pepper; 14.79 ml butter; 1 onion, chopped; 946.36 ml water; 473.18 ml chicken broth; parsley; thyme; oregano; garlic; creole seasoning (I use this on everything!); 59.14 ml shredded cheese; 2 green onions

Submitted by hgsorrells

"Easy and creamy. Made this when my husband had his wisdom teeth removed!"

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photo by Lori Mama

Ready In:: 45mins
Ingredients:: 15
Serves:: 4

ingredients

1 head cauliflower, cut into florets
1 head broccoli, cut into florets
14.79 ml extra virgin olive oil
salt and pepper
14.79 ml butter
1 onion, chopped
946.36 ml water
473.18 ml chicken broth
dash of
parsley
thyme
oregano
garlic
Optional
creole seasoning (I use this on everything!)
59.14 ml shredded cheese
2 green onions

directions

Preheat oven to 450 degrees. Toss cauliflower and broccoli on baking sheet with the EVOO, salt, pepper and garlic. Roast approx 25 minutes or until spotted with brown.
Melt butter in soup-sized pan over medium-high heat. Saute onions until soft. Add cauliflower, broccoli, water, broth, seasonings and bring to boil. Reduce heat and simmer for 5 minutes.
Puree large pieces of soup and return to pan. Depending on what consistency you want, you may decide to just puree half of the veggies and leave the others. Reheat if necessary. Top soup with shredded cheese and green onions.