Broccoli and Cauliflower Soup

Name: Broccoli and Cauliflower Soup
Cuisine: South African
Ingredients: 30 ml Olive Oil; 1 Onion, diced; 4 Garlic Cloves, peeled and diced; 4 Carrots, diced; 1500 ml Vegetable Stock; 4 baby Marrows, diced; 4 tomatoes, diced; 1 Red Bell Pepper, Chopped; 15 ml Italian Herbs; 1 ml Crushed Red Pepper Flakes; Salt and Black Pepper to taste; 1 small Broccoli head, roughly chopped; 1 small Cauliflower head, roughly chopped; Fresh Flat-Leaf Parsley, for serving

Sean Strydom @Sean_Strydom

Port Elizabeth

Broccoli and Cauliflower Soup

Sean Strydom @Sean_Strydom

Saved

Ingredients

30 mlOlive Oil
1Onion, diced
How to dice an onion with no tears
4Garlic Cloves, peeled and diced
4Carrots, diced
1500 mlVegetable Stock
4baby Marrows, diced
4tomatoes, diced
1Red Bell Pepper, Chopped
15 mlItalian Herbs
1 mlCrushed Red Pepper Flakes
Salt and Black Pepper to taste
1small Broccoli head, roughly chopped
1small Cauliflower head, roughly chopped
Fresh Flat-Leaf Parsley, for serving

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Steps

1

Heat the Olive Oil over medium-high heat in a large Dutch Oven or Soup Pot. Add Onion and Garlic and saute until the onions are translucent. Add Carrots.
2

Cook stirring occasionally for 5 minutes till Carrots starts sweating. Add the Vegetable Stock, Baby Marrows, Tomatoes, Red Bell Pepper, Italian Herbs, Crushed Red Pepper Flakes, Salt, and Black Pepper.
3

Bring to a boil, reduce heat, and simmer for 5-10 minutes. Add in the Broccoli and Cauliflower.
4

Continue simmering until cooked. Dish up and garnish with Fresh Flat-Leaf Parsley.