Vegetable soup

[calfzilla]

I've made vegetable soup in the last and lately been thinking maybe it's something good to make all the time, maybe a large pot a week. Seems like a lot of potential benefits: 

Low calorie to help with dieting. Something to eat when hungry but already taken in enough cals. 

Healthy. Lots of good vitamins, minerals and fiber.

Cheap and easy to make.

Filler.

Anyone do this or think it's a good or bad idea?

[Princess L]

Sprinkle with Kosher salt and pepper and sweet paprika.  Roast 425 ~ approx. 25 min.



Ingredients:

1 head Broccoli, cut into small florets
1 head Cauliflower, cut into small florets
2 tbsp olive oil, divided
Kosher salt and freshly cracked pepper, to taste
~ 1 teaspoon sweet Paprika
1/2 small sweet yellow onion, diced
1 carrot, diced
2 cloves garlic, minced
5 cups low sodium chicken stock
Pinch of Cayenne pepper
~ 2 ounces Parmesan cheese, finely grated.

While the florets are roasting, heat a tablespoon of olive oil in a large Dutch oven until hot. Add  onions and carrots to the pot, and cook, stirring occasionally for 4-5 minutes or until the onions are soft. Add garlic and cook for 1 minute, stirring constantly. Pour in (low sodium) chicken broth and add the broccoli and cauliflower florets.  Add pinch of cayenne pepper. Cover and simmer for 20-25 minutes.

Blend the soup using an immersion blender until creamy and smooth. Reduce the heat to low.  Add freshly grated Parmesan  cheese to the soup and stir until the cheese has melted and the soup is heated through. Taste and re-season with sea salt and freshly cracked pepper, to taste.