This hearty and flavorful soup is creamy and rich despite it’s vegan nature. While great as a starter, it’s also filling enough to work as a light entree.

Ingredients:

1 bunch broccoli
1 head cauliflower
3 carrots
1 medium onion
4-6 cloves garlic
1/3 cup olive oil
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme (or 1 teaspoon dried)
salt and pepper
8ish cups homemade broth (your choice of veggie, chicken, or whatever)

Coarsely chop all the veggies and toss with olive oil in a large bowl. Spread in a thin layer on two baking sheets and roast in the oven for 25 minutes at 400, until they start to brown on the edges.

Place roasted veggies in a large soup pot and barely cover with broth. Add herbs, salt & pepper to taste and simmer until all veggies are completely tender. Transfer in batches to a blender and blend until smooth, adding additional broth if needed to facilitate blending. (Remember to not overfill the blender when working with hot liquids… about halfway up should do it.) You’ll need a separate container for temporary storage of blended soup, until the pot is empty and all its contents are blended. Put blended soup back in the soup pot and heat on low until warm enough to serve. Taste for salt & pepper and add, if needed.

Substitutions & adaptations:

If you like a richer soup and enjoy dairy, add some whole milk or 1/2 & 1/2 at the end to increase the soup’s creaminess. (Though I really don’t think this is needed…)

If you’re following an anti-candida diet, depending on which rules you’re following, you might need to omit the carrots. You could substitute in another favorite veggie, but it’s probably not necessary. The broccoli and cauliflower can certainly stand on their own.