The kids the call this monster soup because of the green color the broccoli gives it. The cauliflower makes this soup very creamy and potatoes give it some richness. It is a great way to get lots of veggies in kids without them realizing it. This recipe makes a really big pot of soup, but you can always freeze the leftovers or have it for a quick lunch during the week.
Broccoli and Cauliflower Soup
2 TBSP olive oil
1 large onion diced
1 head of cauliflower cut into florets
1 head of broccoli cut into florets (you could also use frozen)
2 large potatoes peeled and diced
8 cups of vegetable broth
1 tsp salt
pepper to taste
1/2 cup nutritional yeast
1 cup plain soy milk
Heat the oil in a large pot and add in the onion. Sauté the onion for about 5 minutes. Add in the broccoli, cauliflower and potatoes. Cook for a few more minutes and then add in the broth, salt and pepper. Simmer for about 30 minutes until all the veggies are very tender. Stir in the yeast and cook another couple of minutes then remove it from the heat. Blend the soup using an immersion blender or in small batches in a standing blender. Once the soup is blended stir in the soy milk (do not let the soup boil once the milk is in).