Broccoli and Cauliflower Soup

I made a lovely big pot of soup.

It’s a colour only bogey men would love but it’s smells and tastes great.

Or Gracie (just joking, she must have been thinking of FISH here).

Roasted Cauliflower and Broccoli Soup

2 middle sized bags of frozen mixed cauliflower and broccoli florets, DEFROSTED overnight, spread out on a baking tray, spritzed generously with Fry Light and sprinkled with a little garlic powder and turmeric.
Bake for 30 mins on 180º.
Fry a couple of onions (I use Coconut oil because I know it is magic and will make me immortal).
Add all the cauliflower and broccolli to the fried onions and continue to fry.
Stir in 1600 ml of stock (I like Kallo organic vegetable stock cubes and used 4).
Up to you, but I added some more garlic powder, some black pepper, some turmeric, a little hot chilli powder and a little medium curry powder.
Leave to simmer for about 30 mins.
Blend – I use a regular hand blender that does the job easily – and blend it till it’s smooth.

Serve with crusty granary bread – I popped a large granary cob in the oven to warm it through and it tasted like freshly-cooked bread.