# What You’ll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 medium head broccoli, cut into florets
03 - 1 medium onion, diced
04 - 2 celery stalks, diced
05 - 2 medium carrots, diced
06 - 2 garlic cloves, minced
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup milk or unsweetened plant-based milk
→ Spices & Seasoning
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried thyme
11 - 0.5 teaspoon dried oregano
12 - Salt and freshly ground black pepper to taste
→ Croutons
13 - 2 cups cubed crusty bread
14 - 2 tablespoons olive oil
15 - 0.5 teaspoon garlic powder
16 - Pinch of salt
→ Optional Toppings
17 - 2 tablespoons chopped fresh parsley
18 - Grated Parmesan or vegetarian hard cheese
# How-To Steps:
01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil, garlic powder, and salt. Spread on baking sheet and bake for 10 to 12 minutes until golden and crisp. Set aside.
02 - In large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion, celery, and carrots; sauté for 5 minutes until softened.
03 - Add minced garlic, dried thyme, and dried oregano; cook for 1 minute until fragrant.
04 - Stir in cauliflower and broccoli florets, cook for 2 to 3 minutes.
05 - Pour in 4 cups vegetable broth; bring to boil, then reduce heat and simmer covered for 15 to 20 minutes until vegetables are tender.
06 - Remove from heat. Use immersion blender to blend soup until smooth and creamy, or blend in batches using stand blender.
07 - Stir in 1 cup milk, season with salt and pepper. Gently reheat if needed.
08 - Ladle soup into bowls, top with croutons, fresh parsley, and cheese if desired. Serve hot.
