Getting warmed up with this bowl of soul soothing healthy ….
Roasted Broccoli and Cauliflower White Cheddar Soup
Yield: 4 Servings
1 head Cauliflower, cut into small florets
1 head Broccoli, cut into small florets
¼ cup olive oil, divided (to drizzle over vegetables) plus 1 teaspoon (add to dutch oven)
Sea Salt, ground black pepper
2 shallots, peeled and quartered
2 cloves garlic, minced
4 cups low-sodium chicken broth (or vegetable broth)
1 cup almond milk
4 oz sharp white cheddar cheese, grated
Preheat oven to 450 degrees F
Separate broccoli and cauliflower florets on two baking sheets. Drizzle both pans with two tablespoons of olive oil each and season with sea salt and ground black pepper.
Roast for 20 to 25 minutes (until fork tender). Rotate the rack the two baking sheets are sitting on half way through the roasting time.
Once fully cooked, set aside a quarter of both the broccoli and cauliflower off to the side.
In a Dutch oven add 1 teaspoon olive oil, add the shallots to the pot and cook for 3-4 minutes or until the onions are soft. Add the garlic and cook for 1 minute longer.
Pour the broth and remaining cauliflower and broccoli into the pot.Cover, increase the heat to medium and simmer for 20 minutes.
Ladle the broth ad vegetables into a blender and puree until smooth. Pour the soup back into the pot, reduce the heat to low and add the almond milk. Stir and and add the reserved vegetables and grated white cheddar cheese.
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