2 cups Broccoli florets
2 cups Cauliflower florets
2 tsp Garlic salt
1 large onion
4-5 cloves of garlic
Few stands of herbs like chives, thyme
2 cup vegetable stock or filtered water
2 tbsp fat free cream
Salt & Pepper
1 tsp Oil
Cooking oil spray
In a grill pan, spray some cooking oil spray, add the broccoli florets. Sprinkle 1 tsp garlic powder and salt. Grill it for 4-5 minutes. The broccoli should get charred from all sides. Keep tossing them.
Repeat the same process with cauliflower florets.
Mix them both and keep aside. Taste them, they would be crunchy and of course tasty. I could eat them just like that!
In a pan, add oil, saute garlic, onions and the herbs till they are cooked.
Now add the vegetable stock or water and the roasted veggies. Add salt and pepper.
Cook it covered for 10-12 minutes. Keep stirring in intervals. It would look like this towards the end.
Let this mixture cool down completely. Grind them to a smooth batter consistency. In the same pan used before, add the blended mixture. Bring it to a boil. Add the cream and mix it all once again.
Sprinkle some pepper over it before serving if required. The burnt grilled flavor of the veggies is the highlight of this soup.