Roasted Cauliflower Broccoli Soup

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1/2 large head cauliflower
• 1/2 head broccoli
• 1 cup baby carrots
• 1/2 onion
• 1 garlic clove
• 1 teaspoon dried oregano or 1 teaspoon dried thyme
• 2 teaspoons fresh basil
• 4 -6 cups low sodium chicken broth (or vegetable)
• salt and pepper
• italian parsley (for topping)
• shredded parmesan cheese (for topping) (optional)
• cooking spray

Recipe

• 1 preheat oven to 400 degrees f and line a baking sheet with foil. spray with nonstick cooking spray.
• 2 cut cauliflower and broccoli into similarly sized florets. place florets and carrots on baking sheet; spray lightly with cooking oil. sprinkle with salt and pepper, and roast for 30 minutes or until tender, turning halfway.
• 3 while vegetables are roasting, dice onion and chop garlic. spray a saucepan with cooking oil, heat over low-medium heat, and add onion, garlic, oregano/thyme, and basil. cover and cook until soft, stirring occasionally.
• 4 pour 1 cup of the broth into the pan with the onion to deglaze the pan. place the roasted vegetables, onion and herbs, and remaining broth in a blender and puree.
• 5 return soup to saucepan and add salt and pepper to taste. add extra broth if needed to achieve desired consistency.
• 6 heat to desired level and serve in bowls with a sprinkle of chopped parsley and parmesan on top.