Ingredients
- 2 Cups Broccoli Florets and smaller stems
- 2 Cups cauliflower Florets and smaller stems
- 4 cups Vegetable stock
- 2 Medium Sweet Onions Divided
- 1/2 Cup Chopped Carrots
- 3 Cloves Garlic Chopped
- 1-1/2 Tblsp. Olive Oil Divided
- Large Bunch of Thyme Lemon thyme is wonderful in this.
- Yellow Peel of One Lemon
- 1 Tsp. Worcestershire Sauce
- Hot Sauce To taste
- Pepper and Kosher Salt To taste
- Sliced Green Onions For Garnish
Servings:
Instructions
- Chop one of the onions. Heat 1 tablespoon of the olive oil in a soup pot. Add the chopped onions, garlic and carrots to the pot and sweat over medium heat for 5 – 7 minutes. The vegetables should be softened and fragrant.
- Add one cup of each the broccoli and cauliflower to the pot using as many of the stems as possible. Cook for 3 minutes or so.
- Pour the vegetable stock into the pot and increase the heat to high. Bring the mixture to a boil.
- Tie the bunch of thyme together with kitchen twine. Leave enough string to allow the thyme to be submerged in the soup and the twine to be tied to the pot handle.
- Using a potato peeler, cut the yellow skin off the lemon. You want the yellow part, not the white pith. Drop it into the pot.
- Reduce the heat to medium and cover the pot. Simmer for 45 minutes. The vegetables should be very soft, the leaves should be off of the thyme sprigs and everything should smell delicious.
- Remove the soup from the heat and remove the thyme bundle and the lemon peel.Using an immersion blender, puree the soup until it is almost smooth. Add the Worcestershire and hot sauces and stir. Taste and add salt and pepper to taste.
- While the soup is simmering, slice the remaining onion lengthwise into the strips. Toss with the rest of the broccoli and cauliflower. Drizzle with the remaining olive oil and toss to combine.
- Coat a grill basket with cooking spray and heat on the grill. Add the broccoli/cauliflower/onion mixture to the pan. Put the lid down on the grill and cook the vegetables for 7 minutes or so, stirring occasionally. Everything should be tender crisp and slightly browned.
- Add the grilled vegetables to the pureed soup and cook for a few minutes until everything is heated through.
- Ladle into bowls and top with a sprinkling of green onions.
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