This 6 ingredient broccoli and cauliflower soup is beautifully green, filling, low-cal, and delicious. It is the perfect comforting soup for the spring nights that are still chilly but when your heart is already bursting with the verdant green growth of the season. I doubled this recipe last week and saved a bunch. My boyfriend and I enjoyed the soup and it kept us well-fed and healthy for the days that followed. It’s easy and so delish, you’ll be sure to save this one for the recipe books.

Ingredients

• A spoonful of coconut oil
• 1 large yellow onion
• 2 cloves of garlic
• 1 head of broccoli
• 1 head of cauliflower
• 750 ml of organic veg stock
• pinch of salt & pepper to taste
  (Optional Ingredients: spinach, parmesan)

1. Add coconut oil in a large cooking pot over medium heat. Roughly chop the onion and garlic and add to the pot. Stir occasionally
2. Cut the broccoli and cauliflower into little florets and skin and dice the stalks. Add into the mixture once the onion and garlic has become semi-transparent and softer. Mix for about 5 minutes.
3. Cover the ingredients with the broth. Add salt and pepper (and whatever other seasoning strikes your fancy). Bring to a simmer and cover with a lid and slightly lower the heat.
4. Once the ingredients are all soft (after about 20 minutes), use a stick blender until it’s a creamy delicious consistency. Occasionally, before I blend I add in a couple handfuls of spinach to create a more vibrant green color (and to add a couple extra nutrients). That step is completely optional, of course.
5. Normally, I serve this with a dusting of parmesan cheese and chili flakes. This soup can either be frozen or stored in the fridge for up to a week. Enjoy!

Let me know if you try this recipe and how it turned out, or if you have any questions.