Side
Roasted Brussels Sprouts and Cauliflower Soup
Roasted cauliflower and Brussels sprouts release their nutty sweetness, then melt into a silky broth with shallots for deep, savory comfort. Chewy caramelized pieces scattered on top add satisfying contrast in every spoonful.
- Total
- 42 min
- Prep
- 5 min
- Cook
- 37 min
- Serves
- 4
Nutrition per Serving
- Calories
- 173
- Protein
- 7g
- Carbs
- 22g
- Fat
- 8g
- Fiber
- 8g
- Sugar
- 4g
- Sodium
- 393mg
Ingredients
- canola cooking spray
- 16 oz cauliflower florets
- 16 oz brussels sprouts (halved)
- 2 tbsp olive oil
- 1 tsp butter (or more oil for DF, W30, V)
- 1/2 cup chopped shallots
- 3 1/2 cup vegetable broth
- 3/4 tsp kosher salt
- black pepper (to taste)
Instructions
- Preheat oven to 450F.
- 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 25 minutes, tossing half way until slightly browned.
- Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. 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 2 minutes.
- Transfer in two 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.