How To Make Roasted Brussels Sprouts and Cauliflower Soup
Put together a light vegetarian dish with this simple cauliflower soup. It’s blended smooth with broth, then topped with roasted vegetables.
Preheat oven to 450 degrees F. Line a large baking sheet with foil and spray with oil.
Place the cauliflower and the Brussels cut side down on the baking sheet, drizzle with oil, and roast on the bottom third of the oven for 25 minutes, tossing half way until slightly browned.
Meanwhile, melt the butter in a large saucepan over low heat and add shallots. Cook for about 5 minutes until translucent.
Add the salt and broth and simmer for 5 minutes.
Shut the oven off, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
Transfer the rest to the pot and simmer for 2 minutes.
Transfer in 2 batches to the blender and blend until smooth.
Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.
- Calories: 219.61kcal
- Fat: 14.68g
- Saturated Fat: 2.25g
- Trans Fat: 0.06g
- Monounsaturated Fat: 9.21g
- Polyunsaturated Fat: 2.73g
- Carbohydrates: 20.32g
- Fiber: 7.65g
- Sugar: 6.35g
- Protein: 6.72g
- Cholesterol: 2.54mg
- Sodium: 449.51mg
- Calcium: 94.31mg
- Potassium: 875.27mg
- Iron: 2.52mg
- Vitamin A: 58.44µg
- Vitamin C: 153.20mg
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