Vegan Roasted Broccoli Cauliflower Soup

Serving size 2 - soup about 400 calories per serving

Ingredients

4 cups cauliflower cut into 1-inch florets

4 cups broccoli cut into 1-inch florets

2 leeks cut into ½ inch pieces, white and light green parts only

1/4 cup oil

1 tbsp Lowry’s garlic salt

4 cups vegetable broth

2 tsp white vinegar

Cooking spray

Salt and pepper

Directions​​

1. Preheat oven to 400˚F

2. Spray a baking sheet with cooking spray

3. Toss cauliflower, broccoli and leeks with oil and Lowry’s garlic salt

4. Place vegetables on baking sheet

5. Roast for 30 minutes until soft and browned on bottom

6. When cooked, add vegetables and vegetable broth in a large pot

7. Bring to boil over high heat

8. Reduce heat to medium-high, cover and simmer for 10 minutes

9. Let cool for 10 minutes then puree soup in batches in a blender

10. Stir in vinegar and season with salt and pepper to taste

11. Ladle into soup bowls

This was served with a tomato, lettuce and homemade pickled eggplant sandwich.

Both the soup and the sandwich were yummy and a great combination

Roasted broccoli cauliflower

Veggies cut into chunks

On baking sheet ready for oven

Heating veggie broth

Adding roasted veggies

Cooling down for blender

Ready to blend

Creamy goodness

Yummy soup

Pickled eggplant

Eggplant tomato and lettuce

Veggie yummy sandwich