Roasted Brussels Sprouts and Cauliflower Soup
Roasted Brussels Sprouts and Cauliflower Soup requires around 30 minutes from start to finish. For $2.48 per serving, you get a side dish that serves 4. One serving contains 182 calories, 7g of protein, and 9g of fat. If you have bell pepper, cauliflower florets, olive oil, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 1458 would say it hit the spot. It is brought to you by Skinny Taste. It is perfect for Christmas. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Overall, this recipe earns an excellent spoonacular score of 92%. Users who liked this recipe also liked Roasted Brussels Sprouts and Cauliflower Soup, Roasted Cauliflower and Brussels Sprouts, and Roasted Brussels Sprouts & Cauliflower.
Servings: 4
Ingredients:
black pepper, to taste
16 oz brussels sprouts, halved
1 teaspoon butter (or more oil for DF, W30, V)
16 oz cauliflower florets
3/4 teaspoon kosher salt
2 tbsp olive oil
1/2 cup chopped shallots
3 1/2 cups vegetable broth
Equipment:
baking sheet
aluminum foil
oven
sauce pan
pot
blender
bowl
Cooking instruction summary:
Preheat oven to 450F.Line a large 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 5 minutes.Shut the oven, 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.
Step by step:
1. Preheat oven to 450F.Line a large large baking sheet with foil and spray with oil.
2. 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.
3. Add the salt and broth and simmer 5 minutes.Shut the oven, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
4. Transfer the rest to the pot and simmer 2 minutes.
5. Transfer in two batches to the blender and blend until smooth.
6. Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
