Quick Cauliflower (or Broccoli) Soup

Hands-on time: 15 minutes
Time-to-table: 25 minutes
Serves 1
• 1 cup chicken broth (Use MRC broth)
• 1 teaspoon olive oil
• 2 green onions, chopped (when making cauliflower soup, use only the white bulb part of the onion)
• ½ of a dried bay leaf
• 1/4 head cauliflower OR 1/4 pound of broccoli crowns and stems, chopped into small pieces (or frozen cauliflower or broccoli)
• Sea Salt and pepper to taste
Heat broth to a boil in microwave.
Meanwhile, heat a large pot on medium high. Heat olive oil, then add the onion and bay leaves, stirring to coat. Cook until onions begin to soften, stirring often.
Add cauliflower or broccoli, stirring to coat with oil and onion flavor. Let cook, turning occasionally for 1 - 2 minutes. Stir in hot broth. Cover and cook for 5 – 10 minutes or until the vegetables are fully cooked. Remove the bay leaf.
Transfer a third of the hot mixture to a food processor or blender. Puree until smooth while continuing to cook the rest. Repeat with another third, then the final third.
Season to taste and serve

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