Melt butter and oil over low heat. Cook onion, garlic and thyme until onions are soft, about 5 minutes.
Peel carrots and zucchini. Grate using the large side of a box grater. Alternatively, you may use matchstick carrots.
Chop broccoli and cauliflower to small florets.
Turn heat to low. Add flour to onions and garlic. Stir to coat, cooking off the raw flour flavor for a few minutes.
Add all vegetables and broth to pot. Cover and cook over medium heat for about 30 minutes, or until broccoli and cauliflower are soft.
Once broccoli and cauliflower are soft, remove lid. If desired, use immersion blender or spoon soup into a blender and pulse until desired consistency is reached.
Add greek yogurt, cheese and hot sauce. Stir over low heat. Season with salt and pepper to taste. Serve with toasted bread or crackers. Enjoy!
Ingredients
Directions
Melt butter and oil over low heat. Cook onion, garlic and thyme until onions are soft, about 5 minutes.
Peel carrots and zucchini. Grate using the large side of a box grater. Alternatively, you may use matchstick carrots.
Chop broccoli and cauliflower to small florets.
Turn heat to low. Add flour to onions and garlic. Stir to coat, cooking off the raw flour flavor for a few minutes.
Add all vegetables and broth to pot. Cover and cook over medium heat for about 30 minutes, or until broccoli and cauliflower are soft.
Once broccoli and cauliflower are soft, remove lid. If desired, use immersion blender or spoon soup into a blender and pulse until desired consistency is reached.
Add greek yogurt, cheese and hot sauce. Stir over low heat. Season with salt and pepper to taste. Serve with toasted bread or crackers. Enjoy!