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Meat
Medium
12 Servings
Allergens 
No Allergens specified
1 Hour, 35 Minutes
Diets
A delicious, rich bowl of soup on a cold winter night. Roasting the broccoli, cauliflower, onion, and celery first brings out amazing flavor in this beef-based soup.
2 pounds (907 grams) Beleaf Frozen Broccoli
1 pound (454 grams) Beleaf Frozen Cauliflower
1 large shallot, sliced
1 large red onion, sliced
4 stalks celery, cut in chunks
1 head of garlic
6 tablespoons Bartenura Olive Oil, plus 1 additional tablespoon
3 tablespoons kosher salt, divided
7 cups beef broth (or 7 cups water with 2 tablespoons beef broth powder)
3 cups water
1/4 teaspoon nutmeg
3/4 – 1 teaspoon black pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Prepare a large double steamer pan. Place broccoli, cauliflower, shallot, red onion, and celery into pan.
Slice off the top of the garlic head. Place garlic head in the center of a small piece of silver foil. Drizzle with one tablespoon olive oil. Seal the foil tightly around the garlic head. Place the garlic head into the corner of your pan.
Drizzle six tablespoons olive oil and one tablespoon kosher salt over the vegetables. Mix well.
Bake 45 minutes to an hour, mixing occasionally, until vegetables become tender and slightly browned at the edges.
Transfer roasted vegetables into an eight-quart pot. Pop out the garlic cloves (by pressing from the bottom upward) into the pot. Add the broth, water, nutmeg, two tablespoons kosher salt, and pepper.
Bring to a boil. Reduce heat and simmer 30–35 minutes. Remove from heat.
Purée the soup with a hand blender.
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