Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic (* minced)
  • 1 onion (* finely diced)
  • 4 cups cauliflower rice
  • 4 cups broccoli florets (* riced)
  • 2 large carrots (* grated)
  • 8 cups vegetable stock (* gluten free, if necessary)
  • 1/8 teaspoon cayenne pepper (*optional)
  • extra Parmesan cheese (* optional, for serving)

Instruction

  • Heat the olive oil in a stock pot over medium heat.  
  • Add the garlic and onion and cook for 3-5 minutes, until softened.
  • Next, add the cauliflower, broccoli, carrots and 4 cups of the vegetable stock.
  • Raise the heat to high to bring to a boil. Lower and simmer for about 15 minutes, or until the vegetables are tender.
  • Add the remaining stock and cayenne pepper. Cook until hot.
  • Taste and season with additional salt and pepper, if needed.
  • Top each bowl of soup with additional Parmesan cheese, if desired.