Cut the broccoli and cauliflower into florets.
In a large saucepan, heat the olive oil over medium heat.
Sauté the onion, garlic, bell pepper and carrot in it until soft.
Add the broccoli and cauliflower and mix.
Pour in the milk and bring to a boil.
Season with salt and parsley. 7. Cook until the vegetables are tender, about 10 to 15 minutes.
Serve garnished with cherry tomatoes.
