Broccoli, Cauliflower and Potato Soup
1 medium onion, chopped
1 stalk celery, chopped
3 garlic cloves, chopped
1 large carrot, chopped
4 Yukon gold potatoes, or about a pound and a half of any potatoes, chopped
1 lb. frozen broccoli florets
1 lb. frozen cauliflower florets
1 teaspoon dried thyme
4-6 cups vegetable broth
Salt and Pepper
Crumbled bacon, for topping
In a large soup pot, heat olive oil over medium.
Add in onion, celery and carrot and cook for a few minutes.
Add in garlic and cook, stirring, for one minute.
Add in potatoes, half of the broccoli and half of the cauliflower.
Season with thyme, salt and pepper.
Pour in broth, bring to a boil, reduce to a simmer, and cook for 20 minutes or until potatoes are soft.
Using an immersion blender, puree the soup.
Stir in the remaining broccoli and cauliflower and cook for at least 5 minutes to warm through.
Season to taste with hot sauce and top with crumbled bacon.