Brussels sprouts and cauliflower, one of the most hated vegetables and one of the most underrated vegetables, come together in this recipe to create a creamy bowl of deliciousness that has become one of my biggest go-to's.
The key here is the roasting. It took me way to long to discover the wonders of vegetables with edges that are burnt to a crisp. Half the fun of this recipe is eating the little "crispys," as I call them, stuck to the baking sheet that don't make it into the soup.
But the best part about this soup, aside from the taste, is how simple and healthy it is. It comes it at only 5 ingredients and about 110 calories per serving (the bowl pictured is 2 servings). Not only that, but it's incredibly filling despite being vegetable-based. So pull out the blender and get cookin'.
Roasted Brussels Sprout & Cauliflower Soup-- Yield: 2 cups
Ingredients
1/2 large head cauliflower, cut up
8-10 small/medium Brussels sprouts
1/4 cup onion, chopped
1.5 cups chicken broth
1 tsp olive oil
Salt and pepper, to taste
Directions
Preheat the oven to 450°F. Prepare a baking sheet with aluminum foil.
Microwave the vegetables for about 3 minutes until they start to soften and brighten in color
Spread out the vegetables on the baking sheet and pour the olive oil on them
Bake for 30 mins, or until they've reached the desired level of crispness
Meanwhile, add the onions to a pot over low-medium heat and let them sit until they begin to cook/darken (about 5 minutes).
Then pour in the chicken broth, lower the heat, and cover.
Once the veggies are done, add 3/4 of them to the pot of chicken broth, and salt and pepper to taste.
Pour the soup mixture into a food processor/blender, and blend until smooth. This should only take a few seconds.
Pour the soup into a bowl and top with the remaining vegetables and more salt and pepper to taste (although I usually find it doesn't need any more seasoning).