Rosemary, cauliflower and broccoli soup.

Soup is one my favorite meals – I adore the variety, nutrition and fabulous flavors you can create. This creamy soup is fantastic for winter, with the addition of Rosemary as it increases your circulation, stimulates digestion and strengthens your immune system. Cauliflower not only has a silky texture and delicate creaminess, but is rich in Beta-carotene, Vitamin C and manganese.

Rosemary, Cauliflower and Broccoli soup

Recipe Type: Vegan Soup
Prep Time:  10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves 4 people as mains, or 6 people as entrée size.
 
Ingredients:
2 tablespoons of olive Oil
2 large leeks, or 3 small leeks, chopped.
1 full large cauliflower, chopped
1 head of broccoli, chopped
2 medium size succhini, or one large, chopped
2 cups of vegetable stock
2 cups of nut mylk
pepper *I usually find stock is salty enough but can add more if needed
2-3 Tablespoons of fresh rosemary, off stem.
1 cup of parley, not chopped.
 
Optional garnish
Drizzle of olive oil (rosemary or garlic infused if possible)
Small sprig of rosemary
 
Method:
In your favorite skillet, leek and sauté until soft, I prefer a medium – medium-low heat so that the flavors are slowly released and you don’t overcook the leeks.  Add cauliflower, broccoli, zucchini, stock and mylk, pepper, and ½ the rosemary. Bring to boil, and then change to a medium-low heat for twenty minutes.
 
To make the soup smooth, either blend or process – but add the parsley and left over rosemary before the process begins. You’ll find that adding the fresh herbs after the main cooking is done will make the flavors stronger and more potent, and it will give the soup a really fresh and beautiful taste. I love a thick soup, but add another cup of water or nut mylk if you want to have a thinner version. I find water softens flavours and nut mylk will add richness and creaminess. 
 
Pour into bowls, and you can garnish Italian style by drizzling your favorite extra virgin olive oil or infused olive oil, and then place a small sprig of rosemary in the middle of the bowl. Serve with crunchy sourdough or garlic bread, and enjoy!