Broccoli Cauliflower Soup

Broccoli Cauliflower Soup 2 cups broccoli florets, chopped small and rinsed 3 cups cauliflower florets, chopped small and rinsed 1 cup carrots, diced ( optional for low-carb, keto diet) 1 tablespoon olive oil 1 yellow or white onion, diced 3-4 cloves garlic, minced 6 cups (1.5l) vegetable broth 1 (15oz – 420g) can diced tomatoes, drained (or 4 tomatoes, diced) 1 tablespoon Italian dried herbs A pinch of crushed red pepper flakes, or to taste Salt and fresh cracked black pepper Fresh grated Parmesan cheese, for serving Chopped fresh flat-leaf parsley, for serving In a large pot or saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant about 2 minutes. Add carrot and cook stirring occasionally for 2 – 3 minutes. Add the broth, tomatoes, Italian herbs, red pepper flakes, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together. Stir in the rinsed broccoli and cauliflower florets, and continue to simmer gently until cooked through but still crunchy, approx. 5 minutes. Adjust seasoning with salt and pepper, garnish with parmesan and fresh parsley and serve immediately. Enjoy! note: If you want to thicken the soup a little, mix 1 tablespoon coconut flour or cornstarch with 1/4 cup (125ml) cold water then add to the soup 5 minute before the end of cooking time.