1 large broccoli crown
1 cup shredded carrots
4 Garlic cloves
7 oz Coconut milk
2 cups water
2 Vegetable bouillon cubes
Preheat oven to 400 degrees F. Chop broccoli into bite sized pieces, coat in olive oil, sprinkle with salt and pepper, and roast in oven for 15 minutes.
Cook garlic in olive oil in a large pot. Add shredded carrots and roasted broccoli, stir. Add two cups water and one bouillon cube and let dissolve. Add coconut milk and other bouillon cube, stir and let dissolve. Add salt and pepper to taste. Add pasta and let cook 8-10 minutes or until soft but not falling apart.
Serve with gluten free crackers on top!