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2 cups broccoli florets, chopped small and rinsed
3 cups cauliflower florets, chopped small and rinsed
1 cup carrot, diced ( optional for low-carb, keto diet)
1 tablespoon olive oil
1 yellow onion, diced
3-4 cloves 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 fresh cracked black pepper
Fresh grated Parmesan cheese,
for serving (optional) Chopped fresh flat-leaf parsley, for serving
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DIRECTIONS
- To make the broccoli cauliflower soup: In a large pot or dutch oven, heat olive oil over medium-high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant about 2 minutes. Add carrot and cook stirring occasionally for 2 – 3 minutes. Add the broth, tomatoes, Italian herbs, red pepper flakes, salt and pepper.
- Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
- Stir in the rinsed broccoli and cauliflower florets, and continue to simmer gently until cooked through but still crunchy, approx. 5 minutes.
- Adjust seasoning with salt and pepper, garnish with parmesan and fresh parsley and serve the broccoli cauliflower soup immediately. Enjoy!
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