Veggie Soup is not a Slider

Yet another Souper Sunday to report on! Spring has arrived in Chicago - well, it did for a Sunday anyway. A beautiful day that we tried to enjoy outside as much as we could. I'd been planning to make this soup for a while... I even bought the broccoli and cauliflower which had been causing refrigerator space havoc in the household. Why they can't package those nicer, I just don't know. Silly vegetables.
I made this soup midday - then reheated for dinner. Andy said, "It's not what I want." But then proceeded to eat two bowls. What he wanted were White Castle sliders. So... no kidding. I thought it was good. Needed.... something. I don't know what it needed really, but I thought for a veggie soup? Not too bad. I mean it's not like it's the best veggie soup of all time - but I already make that one.
It's nice to try new things and thankful for a husband who will eat it - even if he wants a slider.

Broccoli Cauliflower Soup
2 cups broccoli florets, chopped small and rinsed
3 cups cauliflower florets, chopped small and rinsed
1 cup carrot, diced ( optional for low-carb, keto diet)
1 tablespoon olive oil
1 yellow onion, diced
3-4 cloves garlic, minced
6 cups (1,5l) vegetable broth
1 (15oz – 420g) can diced tomatoes, drained (or 4 tomatoes, diced)
1 tablespoon Italian dried herbs
A pinch of crushed red pepper flakes, or to taste
Salt and fresh cracked black pepper
Fresh grated Parmesan cheese, for serving (optional)
Chopped fresh flat-leaf parsley, for serving

1. To make the broccoli cauliflower soup: In a large pot or dutch oven, heat olive oil over medium-high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant about 2 minutes. Add carrot and cook stirring occasionally for 2 – 3 minutes. Add the broth, tomatoes, Italian herbs, red pepper flakes, salt and pepper.
2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
3. Stir in the rinsed broccoli and cauliflower florets, and continue to simmer gently until cooked through but still crunchy, approx. 5 minutes.
4. Adjust seasoning with salt and pepper, garnish with parmesan and fresh parsley and serve the broccoli cauliflower soup immediately. Enjoy!