Roasted Cauliflower and Broccoli Soup

Roasted Cauliflower and Broccoli Soup

Serves 4 – 6

Ingredients

• 1 medium head cauliflower
• 1 medium head broccoli
• 2 spring onions (scallions)
• bunch chives
• 1 litre (about 1 quart) vegetable stock
• salt & pepper
• olive oil

Instructions

1. Preheat oven to 200°C (390°F).
2. Cut cauliflower into florets, toss in baking dish with a generous drizzle of olive oil and roast 20 minutes.
3. Cut broccoli into florets, add to baking dish with cauliflower, drizzle with more olive oil and roast another 20 minutes.
4. Chop the spring onions and chives, reserving some chives for garnish.
5. Heat a splash of olive oil in a soup pot and cook the spring onions and chives until soft, about 5 minutes.
6. Add the cauliflower and broccoli to the pot, add vegetable stock, season to taste, cover and cook over low heat for 30 minutes.
7. Using a blender or immersion blender, puree soup until smooth. return to pot and reheat.
8. Serve with a sprinkle of fresh chives and some fresh bread or salty crackers.

Content and Image from pizzarossa