Very Light Cauliflower and Broccoli Soup

This soup is built from my love of roasted cauliflower and broccoli, which I usually finish with butter, garlic, lemon, and flat leaf parsley. It is really versatile - you can add any veggies you like or even some tiny meatballs. You could even spin it in an Asian direction with cilantro, lemongrass, and ginger instead of the bay and parsley. Sometimes I add lentils.

• Ready In: 50 mins
• Serves: 8
• Yields: 2 quarts

Ingredients

• 1  head cauliflower
• 1  head broccoli
• 1  fennel bulb
• 1  large  white onion
• 4  large carrots
• 6  crushed garlic cloves
• 1  bay leaf
• 1  lemon, juice of
• 1⁄2 cup  chopped flat leaf parsley
• 1  quart  vegetable stock
• 1  teaspoon salt
• 1  tablespoon pepper
• 1  tablespoon butter
• 1  teaspoon canola oil
• 2  tablespoons water

Directions

1. Chop all vegetables. Pan fry cauliflower and broccoli in a very hot buttered pan in small batches to get some browning. Set aside.
2. Heat 1 teaspoon canola oil and 2 tablespoons water on medium high in a stock pot. Add chopped onion, fennel, and carrot. Add a large pinch of salt and pepper. Cook about 5 minutes or until white vegetables become somewhat translucent. Add garlic and stir. Cook until garlic is fragrant.
3. Add vegetable stock and bay leaf. Bring to a boil, then simmer for 15 minutes.
4. Add reserved cauliflower and broccoli as well as the parsley. Cook for another minute. Finish with lemon juice. Salt and pepper to taste.