🥕 Ingrédients

• Broccoli: I recommend fresh broccoli in this recipe, not frozen. Frozen broccoli won’t roast up the same as fresh.
• Cauliflower: I also recommend fresh cauliflower for the same reason. Save the frozen cauliflower for recipes likeCauliflower Chickpea Curry.
• Broth: You can use vegetable broth or chicken broth for this recipe.

👨‍🍳 Instructions

1. Preheat the oven to 425 degrees and line apanwith parchment paper.
2. Toss the broccoli and cauliflower with 2 tablespoons of olive oil and spread onto the baking sheet. Roast in the oven for 15-25 minutes until lightly golden brown.
3. Heat the remaining 1 tablespoon of olive oil in a large pot on medium heat. Add the onion and garlic and sautee for 2-3 minutes.
4. Add the broccoli, cauliflower, Italian seasoning and broth and bring the soup to a light boil, then reduce the heat to low, cover, and let simmer for 10 minutes.
5. Use an immersion blender to blend the soup until creamy. (Or transfer the soup to a blender and blend.)
6. Season with salt and pepper to taste.