Instructions

1. Finely chop the onion and garlic. Roughly chop the carrot then the broccoli and cauliflower.
2. Heat the oil in saucepan over medium heat. Gently sauté the onion for about 5 minutes, until softened. Add the garlic and cook for another minute, then add the carrot, broccoli & cauliflower, and sauté for another 5 minutes.
3. Add the stock and bay leaf, bring to a boil, then simmer for 15 minutes over low heat, or until the veggies are tender.
4. Remove the pot from the heat, discard the bay leaf, then add the parsley leaves and a spoonful of cider vinegar.
5. Using a stick blender, pulse until you get a smooth soup.
6. Taste and adjust the seasoning and vinegar. Add more stock if it’s too thick.
7. Serve warm.