Cream of broccoli and cauliflower soup

Cream of broccoli and cauliflower soup

Ingredients:

2T oil
1 large onion or 1 leek finely chopped
1 pkg (16oz) frozen winter mix vegetables (broccoli and cauliflower florets)
1 small idaho potato
4 cups vegetable stock (I make my own, will share recipe in a different post) or 4 cups water mixed with 2T soup mix
1/2 cup coffee creamer(optional for extra creaminess)
salt and pepper to taste

Instructions:
In a large pot heat oil and cook onion or leek until tender over medium high heat. Add potato and toss to coat with oil and onion mixture. Add warm stock and bring to a simmer, stir in broccoli and cauliflower mix and return to a simmer for approximately 30 minutes or until vegetables are tender. Remove pot from heat and puree soup with immersion blender or in food processor. For even more creamier texture (and more calories) add cream and mix well, season to taste and serve warm. Garnish it with fresh parsley or dill and finely chopped scallion.





Bon appetite!