Herbed Cauliflower or Broccoli Soup

Name: Herbed Cauliflower or Broccoli Soup
Yield: Yield: 6 servings (about 9 cups).
Ingredients: 2 cloves garlic; 2 medium onions, cut in chunks; 2 Tbsp fresh dill; 2 Tbsp fresh parsley; salt and pepper to taste; salt and pepper to taste; 2 Tbsp fresh basil; 1 head cauliflower or 1 bunch broccoli, cut into florets (about 8 cups); 2 medium potatoes, peeled and cut in chunks (about 2 cups); 2 medium carrots, cut in chunks (about 1 cup); 1 to 2 Tbsp olive oil; 6 cups vegetable broth (or 6 cups water plus 2 Tbsp instant pareve chicken soup mix); 6 cups vegetable broth (or 6 cups water plus 2 Tbsp instant pareve chicken soup mix); 6 cups vegetable broth (or 6 cups water plus 2 Tbsp instant pareve chicken soup mix); 1 head cauliflower or 1 bunch broccoli, cut into florets (about 8 cups)

Preparation info

Yield:
6
servings (about 9 cups ).

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

My friend Shelly Glass modified my recipe from MicroWays, making it dairy-free. He microwaves it on High in a 5-quart microwavable casserole; cooking time is the same. Try it with cauliflower—it tastes a lot like potato soup, but has fewer calories and carbs.

Ingredients

2 cloves garlic
2 medium onions, cut in chunks
1 to 2 Tbsp

Vegan
Gluten-free
Soup

Method

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Add onions and process with 3 or 4 quick on/offs, until coarsely chopped.

Heat oil in a large pot on medium-high heat. Add garlic and onions and sauté for 5 minutes, until golden. Add carrots, potatoes and cauliflower or broccoli to pot. Add broth; it should barely cover the vegetables. Sea