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Broccoli Cauliflower Soup

Easy broccoli cauliflower soup cooked in a hay box.
Print Recipe
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 28 oz bag of frozen Stir Fry Vegetables broccoli, cauliflower, carrot
  • 1 small onion chopped
  • 4 medium size potatoes diced I left the skin on so that’s a +
  • 1 can diced tomatoes drained
  • 2 cloves crushed garlic
  • 6 cups water or broth
  • 7 chicken bouillon cubes
  • 1 or 2 teaspoons heaping tomato bouillon powder
  • 1 or 2 tablespoons Italian seasoning add more to suit your taste
  • salt and pepper to taste

Method
 

  1. In the thermal cooker pot bring the water to a simmer to dissolve the bouillon cubes in the water.
  2. After the bouillon cube is dissolved add all the ingredients and bring everything to a boil.
  3. When the soup is back up to a boil, simmer on high heat for 20 minutes stirring occasionally so that all vegetables are heated.
  4. After 20 minutes of simmering place the lid on the pot and place it into the Thermal Cooker. Close the lid. Extra insulation can be used to help hold in the heat especially if the cooker feels warm on the outside of the cooker enclosure. I place mine into a thermal bag used for bringing frozen groceries home from the store.
  5. After 3-4 hours check on the soup and enjoy!

Notes

If you like a thicker creamier soup add a little cornstarch in water and stir into the soup.  Return back to the stove top and simmer for 5-10 minutes.  Top with cheese!  Enjoy!