Not your traditional vegetable soup. This is a very easy recipe with very few ingredients. But hits the spot!

Ingredients

1/4 cup of butter

1 small onion diced

4 garlic cloves, sliced thin

1 cup shredded carrots

4 Edward and Sons Not Chick'n cube bouillons

2 14.5 oz can of diced tomatoes

Roughly 6 cans of water (using the empty 14.5 oz can)

2 cups of chopped cauliflower florets

3 cups of chopped broccoli florets

1 tbsp Italian seasonings

1 tsp of garlic salt

1 tsp of pepper

1/2 tbsp of crushed red pepper

Olive Oil

3 tbsp of cornstarch, mixed with 3 tbsp of cold water

Directions

In a large stock pot add a little olive oil and heat over medium high heat

Add in your onions and saute for 5 minutes

Add in your garlic and butter

Cook for 2 minutes

Add in your carrots and cook down for 5 minutes

Add in your bouillon cubes and diced tomatoes

Mix well

Add in your water

Followed by Italian seasonings, salt, pepper and crushed red pepper

Bring to a boil

Turn heat down to medium and cook for 15 minutes

Add in your broccoli and cauliflower

Cook for an additional 5-7 minutes

Stir in your corn starch slurry

Remove lid and if there is not enough liquid add in more water

Season more to taste

Serve and enjoy!