Broccoli Cauliflower Soup

This afternoon's lunch.  Many folks prefer a smooth and creamy soup, but I like to have vegetables with a little teeth to them.  If you like the creamy soup simply blend (carefully) and serve.

This one has some real prep time as it took about 10-15 minutes to prepare all the vegetables for this meal. Vegetable prep can be done well ahead of time.  Only 20 minutes cook time though so easy peasy!  Great alone or with some Corn Bread or a Muffin.  We had left-overs so I'm going to add a can of drained and rinsed Red Kidney ( or white Kidney) Beans when we serve it again.  You could add the beans in the beginning to beef up the protein and fiber.  Remember we ALWAYS use organic vegetables, etc.

Serves 3-5

1 cup broccoli florets, chopped small and rinsed
1 1/2 Cups cauliflower florets, chopped small and rinsed
1 cup carrots, diced
1/2 tablespoon olive oil
2-3 cloves minced, garlic
1/4 cup minced red onion
3 cups Chicken Stock/Broth (make your own bone broth for more nutrients)
7 oz jar diced tomatoes
1 1/2 Tablespoon Italian dried herb blend
3-4 slices cooked bacon, chopped (opt)
Salt and Pepper to taste
Fresh grated Parmesan Cheese, for serving
Chopped fresh flat-leaf parsley, for serving.

1.  In a large pot or saucepan, heal olive oil over medium low heat.  Add onion and garlic; cook until onions are translucent and garlic is fragrant, about 3 minutes.  Add carrot and cook stirring occasionally for 3-4 minutes.  Add the brother, tomatoes, herbs, 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, cauliflower and bacon.  Continue to simmer until cooked through but still crunchy.  About 5 minutes.
4.  Serve in bowls garnished with shredded parmesan and fresh chopped parsley.