Very Light Cauliflower And Broccoli Soup - cooking recipe

Ingredients

1 head cauliflower
1 head broccoli
1 fennel bulb
1 large white onion
4 large carrots
6 crushed garlic cloves
1 bay leaf
1 lemon, juice of
1/2 cup chopped flat leaf parsley
1 quart vegetable stock
1 teaspoon salt
1 tablespoon pepper
1 tablespoon butter
1 teaspoon canola oil
2 tablespoons water

Preparation

Chop all vegetables. Pan fry cauliflower and broccoli in a very hot buttered pan in small batches to get some browning. Set aside.
Heat 1 teaspoon canola oil and 2 tablespoons water on medium high in a stock pot. Add chopped onion, fennel, and carrot. Add a large pinch of salt and pepper. Cook about 5 minutes or until white vegetables become somewhat translucent. Add garlic and stir. Cook until garlic is fragrant.
Add vegetable stock and bay leaf. Bring to a boil, then simmer for 15 minutes.
Add reserved cauliflower and broccoli as well as the parsley. Cook for another minute. Finish with lemon juice. Salt and pepper to taste.