Very Light Cauliflower And Broccoli Soup

• 1 head cauliflower
• 1 head broccoli
• 1 fennel bulb
• 1 large white onion
• 4 large carrots
• 6 crushed garlic cloves
• 1 bay leaf
• 1 lemon, juice of
• 1/2 cup chopped flat leaf parsley
• 1 quart vegetable stock
• 1 teaspoon salt
• 1 tablespoon pepper
• 1 tablespoon butter
• 1 teaspoon canola oil
• 2 tablespoons water

1. Chop all vegetables. Pan fry cauliflower and broccoli in a very hot buttered pan in small batches to get some browning. Set aside.
2. Heat 1 teaspoon canola oil and 2 tablespoons water on medium high in a stock pot. Add chopped onion, fennel, and carrot. Add a large pinch of salt and pepper. Cook about 5 minutes or until white vegetables become somewhat translucent. Add garlic and stir. Cook until garlic is fragrant.
3. Add vegetable stock and bay leaf. Bring to a boil, then simmer for 15 minutes.
4. Add reserved cauliflower and broccoli as well as the parsley. Cook for another minute. Finish with lemon juice. Salt and pepper to taste.

cauliflower, broccoli, fennel, white onion, carrots, garlic, bay leaf, lemon, flat leaf parsley, vegetable stock, salt, pepper, butter, canola oil, water

Taken from www.food.com/recipe/very-light-cauliflower-and-broccoli-soup-495716 (may not work)