Fall. Veggies. Comfort food. Easy.

For us here in Calgary, we have enjoyed an unseasonably warm November….until yesterday when we got a bit of transient snow, and now are sitting at about 2 degrees Celsius (just above freezing for those of you in the US!).  It’s chillier than we are used to thus far this season, and overcast.  Nothing better on a day like today than a good hearty soup!  Bonus if you can get your kids to eat it.  Lucky for me, my handsome boy thought it was pretty good.

Ingredients:

1 head of cauliflower

1 head of broccoli

2 large carrots

1/2 large onion

3-4 cloves of garlic

1-2 tbsp melted coconut oil

3-4 cups of bone broth or stock

OPTIONAL: old cheddar, nuts, seeds, crackers or anything else that you think would taste good sprinkled on top!

Directions:

Chop up veggies and arrange on a cookie sheet.  Drizzle with oil. I prefer to drizzle with 1-2 tbsp melted coconut oil, but you can use olive oil or any other oil of your choosing. Put these in the oven to roast at 400 F (I used convection roast on my oven).  Roast them until they are just this side of overcooked.  This really intensifies the flavor, in my opinion.  (Garlic and onion were in a different pan, but can certainly be put all in the same pan).

When veggies are roasted, put them all into your blender.  I use Blendtec…. Vitamix is essentially the same.  Alternatively you can use an immersion blender if you’re lucky enough to have one.  It’s on my Christmas list this year!  Add about 3-4 cups of stock (or bone broth), homemade if you have it. Commercial stock is fine too.  We recently roasted an organic chicken so I boiled the bones for bone broth and saved.  So good for your stomach, particularly if you have any issues with leaky gut (like my son).  You will likely need more liquid than this, but I like my soup thick so I start here and add more liquid until it’s the desired consistency.

My Blendtec has a ‘hot’ blend feature, which is perfect for this!  My veggies are hot from the oven, but the broth is not, so this helps get soup up to a good ‘eating’ temperature.

If you want a chunkier texture, stop blending before it gets smooth.  I prefer it to be smooth as silk, so I blend and add liquid until it’s like thin pudding!  Mmmmm.

The end result is a creamy, pumpkin-colored, rich flavored soup that warms the body and the soul.  Would highly recommend experimenting with veggies such as sweet potato, peppers, parsnips or potatoes, and other additions such as pesto, hot peppers or even peanut butter.

I added some extra old cheddar to the soup in chunks because I love the gooey bites of melted cheese, but you could certainly use grated cheese of any kind, or skip the dairy and sprinkle roasted nuts, sunflower seeds, pepitas or anything else that would add a bit of crunch and some fall flavor.  Enjoy!

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