Vegan Recipes


2 cups broccoli florets, chopped small and rinsed
3 cups cauliflower florets, chopped small and rinsed
1 cup carrots, chopped (optional for low-carb keto diet)
1 tablespoon olive oil
1 yellow onion, chopped
3-4 cloves of garlic, minced
6 cups (1.5l) vegetable broth
1 (15oz – 420g) can diced tomatoes, drained (or 4 tomatoes, diced)
1 tablespoon Italian dried herbs
A pinch of crushed red pepper flakes or to taste
Salt and freshly ground black pepper
Freshly grated Parmesan cheese for serving (optional)
Chopped fresh flat leaf parsley for serving

To make broccoli cauliflower soup: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and garlic; Cook until the onions are translucent and the garlic is fragrant, about 2 minutes. Add carrots and cook for 2-3 minutes, stirring occasionally. Add broth, tomatoes, Italian herbs, red pepper flakes, salt and pepper.
Bring to a boil, reduce heat and simmer for 5 minutes to allow all the flavors to come together.
Stir in the rinsed broccoli and cauliflower florets and continue to simmer gently until cooked through but still crispy. 5 min.
Adjust the seasoning with salt and pepper, garnish with parmesan and fresh parsley and serve the broccoli cauliflower soup immediately. Entertainment!

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