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.
Final notes:
- 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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