Super Easy Cauliflower Vegetable Soup

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 medium yellow onion, halved and peeled
• 4 cloves garlic, peeled
• 1 carton vegetable broth
• 1 can diced tomatoes
• 1 bag frozen petite mixed vegetables
• 1 bag frozen cauliflower
• 2 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper
• 1 can low-sodium chick peas, drained
• 3 Tbsp minced fresh parsley and grated parmesan for serving, optional

Directions

1. Warm the olive oil in a large pot set over medium heat. While it heats, put the onion and garlic in a food processor and pulse until they are chopped small.
2. Scrape the onion and garlic into the hot oil and cook for 4 minutes, stirring occasionally, until they are close to tender.
3. Pour in the broth, diced tomatoes, mixed vegetables, cauliflower and Italian seasoning, then add salt and pepper to taste. Bring the soup to a boil over medium-high heat, lower the heat to medium, cover the pot and cook until the vegetables are as tender as you like, 5 – 10 minutes.
4. Stir in the chick peas and the optional parsley. Ladle into bowls while warm, adding parmesan if you’d like.