This is a great way of getting lots of vegies serves into the family with minimum complaints. Good anti-cancer vegetables that practically everyone needs to eat more of too. You could leave the chicken out if you are vegetarian, I’d probably add another leek in that case.

Chicken, broccoli and cauliflower soup
1 free range or organic chicken
1 leek, roughly chopped
1 carrot, roughly chopped
1 celery stick, roughly chopped
2 heads broccoli, roughly chopped, stem included
1/2 head cauliflower, roughly chopped, stem included
2 zucchini, roughly chopped
head garlic
red onion, quartered
3 roma tomatoes, sliced longways

Simmer chicken, leek, carrot and celery for about 45 minutes. Meanwhile, place remaining vegetables on baking tray, drizzle with olive oil and make in a preheated, moderate oven until starting to colour.
Remove vegetables from oven, squeeze garlic from skin and discard skins. Add all roasted vegetables to soup pot and simmer for another 20 minutes.
Scoop out vegetables and blend in thermomix for 20 seconds on speed 6. This should take two batches. Or use a food processor until thoroughly pureed.
Remove chicken with large slotted spoon. Shred meat off bones. Discard bones. Return vegetable puree and shredded chicken to remaining stock. Stir to combine and season to taste.