Cauliflower and Broccoli Soup
1/2 of a cauliflower
A bunch of broccoli
1/2 of a zucchini and yellow squash
1 to 3 stalks of bok choy (the white stems cut up and sauteed, the green leaf tear up with the other greens)
2 to 3 stalks of celery
1/2 cup onion
1 to 2 cups white kidney beans
1/2 red pepper (any color pepper would work)
big pile of torn up greens
6 cups of water
1 cube of veggie broth
1/4 to 1/2 teaspoon of onion powder, Mrs. dash, garlic, curry powder, seasoned salt
Chop up the onion, red pepper, stalks of celery, bok choy (the white stem part), zucchini and yellow squash then add to the stock pot with a little water (broth or oil can be used) and sauteed. Then cut up the cauliflower and broccoli. When done sauteing, add the 6 cups of water, 1 cube of veggie broth, some spices (to taste), cauliflower and broccoli.
Let the soup cook for about 10- 20 minutes (I don't remember how long ) on a medium heat.
Tear all the greens into small pieces to make a big pile (I used collards, turnip greens, bok choy, and kale) I add the greens at the end.
Add the beans to the pot. Stir and add more spices if needed and let the soup cook until it came to a boil (I just don't remember how long but not very long) and then turn off. Add the greens in and let the greens wilt in the pot for a few minutes.
I used my hand blender to puree the soup. And now its ready to eat. I still added more spices.
I didn't measure anything so all the measurements are a guess.
If your thinking the beans sounds weird in squash soup, you can't even taste them after the soup is pureed (I'm not a fan of beans)
I always add more and different veggies each time I make this soup, but feel free to add what ever you want. I figured the more veggies the better.