Broccoli Cauliflower Soup - cooking recipe

Ingredients

1 large head cauliflower
4 large head of broccoli
1 small onion, diced (optional)
1 stalk celery, diced (optional)
equivalent of 2 tablespoons chicken bouillon
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
finely grated cheese (optional)
seasoned croutons (optional)
salt & pepper

Preparation

In a large pot saute, Onion & Celery if used, when translucent, place 2-3 cups of water in pot and bring to a boil. Add Cauliflower & Broccoli, cover and cook over medium heat, until just before tender, about 5 minutes. Do not drain water. Add bouillon ( I use a soup base, not the cubes) to water and then add all the soups. Mix and add additional water to the desired thickness. I also use a Stick Blender at this time to chop up some of the larger chunks of the Broccoli & Cauliflower, be careful not to pulverize all of the chunks. Leave some of the chunks to give it texture. I then add some fine grated cheese to the top of the bowls and some flavored croutons.