1 head Cauliflower, roughly chopped
1 bunch of Broccoli, roughly chopped
a few splashes of Olive Oil
Season to taste with: Smoked Paprika, Sea Salt , Cracked Black Pepper
1 Onion, chopped
a few Garlic cloves roughly chopped
2 tbs butter &/or Olive Oil
3 cups low salt chicken or vegetable stock (adjust according to how thick you want your soup)
Roasted Vegetables: Pre heat oven to 400˚F. Place broccoli and cauliflower on a single layer on lined baking sheet. Spray lightly or toss with olive oil, smoked paprika, pepper and salt. Bake for 20 minutes, toss with tongs so mixture cooks evenly. Bake another 15-20 minutes for a total time of 35 to 40 minutes. Remove veggies from oven and set aside.
Caramelized Onions: Heat butter &/or olive oil on medium high heat. Add onions. Sauté until onions are browned and fragrant about 10 to 15 minutes. Stir and watch carefully so they do not burn. Add garlic, some smoked paprika, salt and pepper. Turn the heat down a bit, let the onions stick to the pan a smidge and then stir to scrape up any browned bits. These browned bits will add tons of flavor to your onions helping them to caramelize. Continue to do this for about a 1/2 hour. Remove from heat and set aside.
Soup: Add roasted vegetables, caramelized onions and stock to food processor or blender, or use an immersion blender. Purée until desired consistency is reached. You might need to do a few batches depending on how large your blender is. Thin out or thicken soup with more or less broth according to preference. Season again to taste.
