veggie

This past weekend the Hubz and I headed to the boonies to visit my parents for the night. When we arrived we were greeted by howling winds and snow showers and I thought what better way to warm up than a warm cup of soup.

Yields 4-6 servings

Ingredients:

• 1 T olive oil
• 1 medium yellow onion, diced
• 2 large carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/2 medium head of cauliflower, roughly chopped
• 1 bunch of broccoli, roughly chopped
• 1 quart of vegetable stock or broth
• 1 cup quick oats (must me quick)
• salt and pepper to taste

Directions:

1. In a large stock pot over medium-high heat heat the olive oil; stir in the onion, carrots and celery and cook for 3-4 minutes until they being to soften.
2. Stir in the garlic, cauliflower and broccoli and cook for an additional 3-4 minutes.
3. Stir in the vegetable broth and the quick oats; bring to a boil.  Reduce to a simmer and cook for 7-10 minutes until the vegetables are fork tender.
4. Place in a blender (you will have to do this in batches) and blend until slightly smooth; keep it somewhat a rough consistency for a more rustic feeling.
5. Return the pot to the stove and gentle re-heat.  Season with salt and pepper to taste.