I was a little skeptical at first since I usually only like broccoli plain with a favorite dip.  However I was absolutely AMAZED at how wonderful the salad turned out.

Here is the recipe:

Tangy Cauliflower and Broccoli Salad
Makes one serving

Broccoli
Cauliflower
A small amount of green or white cabbage
3 green onions
About 1 tbsp light ranch dressing
About 3-4 tbsp white vinegar
A few shakes of garlic powder
A few shakes of ground black pepper
A very small amount of grated cheddar cheese

Prepare the vegetables. Add to a single serving size bowl. Toss. Drizzle over the ranch dressing, and white vinegar. Sprinkle the garlic powder, and black pepper on the top. Mix well. Top with the grated cheddar cheese. Toss. Serve.

The soup was a household hit! There were no left-overs.

Broccoli and Cheese Soup

1 lb fresh broccoli

Fresh grated cheddar

3 medium-large sized potatoes

2 white onions

1-2 garlic cloves

2 packages of vegetable stock (made according to package directions)

3 cups water ( and 2/3 cup water for each package of vegetable stock)

Olive oil

Salt

Pepper

Parsley (dried flakes)

1 tsp white sugar

Prepare all vegetables (peal and chop). Place the oil in a large pot and add the oil. On medium heat fry the onion and garlic in the pot until lightly brown. Now add the potatoes. Stir well. Add the prepared vegetable stock and all the water. Also add the tsp sugar and the salt, pepper, and parsley. Stir well. Let the mixture cook for about 10 minutes stirring occasionally. Now add the broccoli and add a little more salt and pepper. Cook for about 6-7 minutes. Now pour or spoon the mixture into a blender or food processor and whiz for a few seconds. Then pour your soup back into it’s pot. Now add your grated cheddar cheese. Heat on low for a few minutes and serve.

I served the soup with some garlic tortilla chips that I made.