Roasted Broccoli & Cauliflower Soup

The weather is getting colder, the days are drawing in and when I start to feel that chill I want a nice warming soup by my side.  So I thought I would share with you one of my new favourites that will have you going back for more and more.

When I make a batch of soup I always try and make some extra to freeze for another meal during the week so feel free to increase the ingredients and make a bigger batch to have on hand when in need of some warmth.

What you will need:

1 small head of broccoli
1 small head of cauliflower
2 carrots
1 white potato
2 spring onions
1 small clove garlic
1 stick of celery
1 Fresh Bay leaf
Organic Vegetable stock

Directions:

Cut the broccoli, potato, carrots and cauliflower into chunks and preheat the oven to 180C.  
Drizzle with olive oil, sea salt and pepper and bake until lightly browned and remove from the oven
In a large pot drizzle with coconut oil or olive oil heat over medium heat.  Then add in the chopped spring onions and cook for a few minutes, followed by the garlic and chopped celery.
Then add in the roasted carrot, potato, cauliflower, broccoli, bay leaf and 4 cups of veggie stock or just to cover veggies and cook until soft (about 1 hour on low heat).  Add in any additional leftover veggies you need to use up.

Blend with an immersion blender until smooth and season with sea salt and pepper to taste.
Divide into bowls and freeze any additional portions.

Let me know what you think:

It is always nice to hear what you think of a recipe so pop me a message below, or why not share your pic of your soup on facebook with the tag Be Natural Nutrition.  

In good health,

Debbie