Soup
Roasted Cauliflower & Broccoli Soup
By Luisa Szakacs
Simple Prep
Protocol Approved
Ingredients 9
- 1/2 head cauliflower, chopped
- 1 crown broccoli, chopped
- 3 carrots, chopped
- 3 Tbsp coconut oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1 onion, chopped
- 1/4-1/2 tsp cayenne pepper (to taste)
Method
1
Preheat oven to 400F.
2
Roast the vegetables: Toss cauliflower, broccoli, and carrots with coconut oil, sea salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
3
Slow cook: Add vegetable broth, chopped onion, and cayenne to a crockpot. Add roasted vegetables.
4
Cook: Cover and cook on low for 6 hours.
5
Blend: Blend until smooth using an immersion blender or standard blender.
