My older son came to me the other day and asked me if could go on a spring break trip with his friends.  My initial reaction (in my head) was, “of course not you’re too young to be alone overnight without any adults!”He’s turning 18 in April. The same month as the trip. So, I guess there will be an adult there to check up on him. Now Sam isn’t the kind of kid to go against me if I said no. But, the longer I sat there staring at him with a blank look on my face the more confused I became.  I could not think of any reason to not let him go except for my irrational fears. (He has the money for it and didn’t ask me for any.)
I slept in a car in the parking lot of a hotel in Salt Lake City when I was Sam’s age.  I was with my sister and a friend.  None of us had enough money to rent a room for the night.  No one I knew had a cell phone back then.  I think we were too embarrassed to call our parents anyway.  Plus, it would just prove to them how incompetent we were.  What a miserable trip that was! I hope Sam would call me.  I’m sure he would.  He is world’s smarter than I was at his age. I hope he has a good time and is safe. I just finished listening to the last episode of serial.  I’m completely addicted!  I hope the next season isn’t too far off.  But it seems like an amazing amount of work goes into it.  I wouldn’t be surprised if it didn’t pick up again until the fall or early winter of this year.  I really hope something is uncovered that gives everyone involved some relief! Have you been drawn in? I adore broccoli! It is probably my favorite vegetable. Runners up are kale and spinach.  I eat one of the three every single day!  Yesterday was all about broccoli though.  And, in this soup, it’s supporting actor was cauliflower. Cauliflower is plays the creme. It really turned out so good! The cauliflower really gave it a desired yet unexpected creamy texture.  It was exactly how I imagined I wanted to turn out! Success!!!

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Vegan Cream of Roasted Broccoli and Cauliflower Soup

Prep Time 20 minutes

Cook Time 40 minutes

Ingredients

• 1 large sweet onion diced
• 2 heads of cauliflower washed and roughly chopped, discarding the stems
• 32 oz. vegetable broth
• 2 Tbsp. fresh garlic minced (~6 to 8 cloves)
• 1 Tbsp. all purpose seasoning simply organic
• 1 & 1/2 lbs. fresh broccoli florets
• kosher salt and pepper to taste

Instructions

1. Preheat your oven to 400°F.
2. Toss the onion and cauliflower into a large soup pot over medium high heat.
3. Add the vegetable broth to the pot and bring to a boil.
4. Add the garlic and all-purpose seasoning.
5. Turn the heat down, put a lid on the pot and simmer for 20 to 30 minutes.
6. Meanwhile, line a large cookie sheet with parchment paper.
7. Spread the broccoli florets out onto the parchment lined pan.
8. Sprinkle the broccoli liberally with salt and pepper.
9. Roast broccoli at 400 for 30 minutes.
10. When your cauliflower is soft (falling apart) blend the entire pot of it until it is a smooth puree. (I had to blend mine in three separate batches.)
11. Add the puree back to the soup pot. Taste and add salt and pepper if desired. (I added ~1Tbsp. kosher salt at this point)
12. When the broccoli is finished roasting add it to the pot of pureed cauliflower and stir to combine.
13. Return 2 to 3 cups of the broccoli and cauliflower mixture back into the blender and puree until smooth.
14. Add the pureed mixture back into the pot.
15. Stir the soup over medium heat until well combined and heated back through.
16. Ladle the soup into serving bowls and EAT!!!