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
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!
