Broccoli Cauliflower Soup

• 1 large head cauliflower
• 4 large head of broccoli
• 1 small onion, diced (optional)
• 1 stalk celery, diced (optional)
• equivalent of 2 tablespoons chicken bouillon
• 2 (10 1/2 ounce) cans cream of chicken soup
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 (10 1/2 ounce) can cream of celery soup
• finely grated cheese (optional)
• seasoned croutons (optional)
• salt & pepper

1. In a large pot saute, Onion & Celery if used, when translucent, place 2-3 cups of water in pot and bring to a boil. Add Cauliflower & Broccoli, cover and cook over medium heat, until just before tender, about 5 minutes. Do not drain water. Add bouillon ( I use a soup base, not the cubes) to water and then add all the soups. Mix and add additional water to the desired thickness. I also use a Stick Blender at this time to chop up some of the larger chunks of the Broccoli & Cauliflower, be careful not to pulverize all of the chunks. Leave some of the chunks to give it texture. I then add some fine grated cheese to the top of the bowls and some flavored croutons.

head cauliflower, head of broccoli, onion, celery, equivalent of, cream of chicken soup, cream of mushroom soup, cream of celery soup, cheese, croutons, salt

Taken from www.food.com/recipe/broccoli-cauliflower-soup-411494 (may not work)