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Jenn Abadie Scioneaux
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1 head cauliflower, diced
4 crowns of Broccoli, chopped
32 oz of chicken stock
2 cups water
small bag of mini carrots, diced
1 small onion, diced
2 tablespoons chopped garlic
1 teaspoon each of basil and oregano
Add all ingredients into stock pot. Simmer for about 1 hour. Strain off and keep liquid. Puree veggies (reserve some broccoli to add to soup). Add stock, pureed veggies and broccoli florets to pot. Simmer for about 15 mins, add salt and pepper to taste.