Herbed Cauliflower or Broccoli Soup

A great way for the kids to eat their vegetables! I used cauliflower. This recipe was taken from The New Food Processor Bible by Norene Gilletz.

2 cloves garlic
2 medium onions, cut in chunks
1 to 2 tbsp olive oil
2 medium carrots, cut in chunks (about 1 cup)
2 medium potatoes, peeled and cut in chunks (about 2 cups)
1 head cauliflower or 1 bunch broccoli, cut into florets (about 8 cups)
6 cups vegetable broth (or 6 cups water plus 2 tbsp instant pareve chicken soup mix)
Salt and pepper to taste
2 tbsp fresh parsley
2 tbsp fresh dill
2 tbsp fresh basil


1. STEEL BLADE: Drop garlic through feed tube while machine is running; process until minced. Add onions and process with 3 or 4 quick on/offs, until coarsely chopped.
2. Heat oil in a large pot on medium-high heat. Add garlic and onions and sauté for 5 minutes, until golden. Add carrots, potatoes and cauliflower or broccoli to pot. Add broth; it should barely cover the vegetables. Season with salt and pepper.
3. Bring to a boil, reduce heat, cover partially and simmer 25 to 30 minutes, stirring occasionally.
4. Remove solids with a slotted spoon and process in batches on the STEEL BLADE together with parsley, dill and basil.