Wondering what to do with a full head of cauliflower and a good-looking bunch of broccoli? Wonder no more. This soup is a great twist on the usual straightforward version. Roasting the vegetables first had two unexpected rewards. The flavour was outstanding, and there were no gassy after-effects. This is not science; it is opinion. Let me know if you have a similar happy outcome.
Roasted Cauliflower and Broccoli Soup
- 1 head cauliflower, roughly chopped
- 1 bunch of broccoli, roughly chopped
- a few splashes of olive oil
- season to taste with: smoked paprika, sea salt , cracked black pepper
- 1 onion, chopped
- a few garlic cloves roughly chopped
- 2 T butter, ghee or olive oil
- 3 c low salt vegetable broth (adjust according to how thick you want your soup)
Check out Marla Meredith on Family Fresh Cooking to get the ‘how to’ for this superlative soup.
- I ate this entire soup myself over the course of a few days. So, my non-gassy opinion was well-tested.
- Thanks to Marla Meredith on Family Fresh Cooking for having a beautiful food blog with this wonderful recipe. It is amazing how much one small tweak–roasting the cauliflower and broccoli– can bring about so much reward.
- Check out Physio Shelley Alper‘s No. 1 Physio while we’re still focusing on unmentionable topics.
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