Broccoli Cauliflower Soup

1 tablespoon olive oil
1 cup yellow or white onion, diced
4-6 cloves garlic, minced
1 cup carrots, diced (optional for low-carb, keto diet)
1 cup Sweet peppers, diced
6 cups Low Sodium Chicken Broth
1.5 cups No-Salt Diced Tomatoes, drained (or 4 tomatoes, diced)
2 cups broccoli florets, chopped small and rinsed
3 cups cauliflower florets, chopped small and rinsed
1 tablespoon Italian dried herbs
A pinch of crushed red pepper flakes, or to taste
Salt and fresh cracked black pepper to taste
Fresh grated Parmesan cheese, for serving
Chopped fresh flat-leaf parsley, for serving

Recipe note: If you want to thicken the soup a little, mix 1 tablespoon coconut flour or cornstarch with 1/4 cup cold water then add to the soup 5 minute before the end of cooking time.

1. In a large pot or saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant about 2 minutes. Add carrot and peppers and cook stirring occasionally for 2 – 3 minutes. Add the broth, tomatoes, Italian herbs, red pepper flakes, salt and pepper.

2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.

3. Stir in the rinsed broccoli and cauliflower florets, and continue to simmer gently until cooked through but still crunchy, approx. 5 minutes or longer is a softer texture is desired.

4. Adjust seasoning with salt and pepper, garnish with parmesan and fresh parsley and serve immediately. Enjoy!

Serving Size: 4-6 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user TRILLIUM1204.