Roasted Brussels Sprouts and Cauliflower Soup
Silky-smooth and entirely plant-based, this delightful soup is bursting with flavor, enhanced by the roasting process that brings out the natural sweetness of the vegetables. Crowned with additional roasted veggies for a satisfying crunch, it strikes the perfect balance between hearty and refreshing.
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Ingredients
- canola cooking spray
- 16 oz cauliflower florets
- 1/2 cup chopped shallots
- 3 1/2 cups vegetable broth
- 3/4 teaspoon kosher salt
- black pepper
- 16 oz brussels sprouts
- 2 tbsp olive oil
- 1 teaspoon butter
Instructions
- 1
Begin by setting your oven temperature to 450°F (232°C).
- 2
Prepare a large baking sheet by lining it with aluminum foil and applying a light coat of cooking spray. Arrange the cauliflower and Brussels sprouts, cut side facing down, on the prepared sheet. Drizzle with oil and roast in the lower third of the oven for 25 minutes, making sure to toss them halfway through until they develop a light golden color.
- 3
In the meantime, in a large saucepan, melt the butter over low heat. Once melted, add the shallots and cook them until they become translucent, which should take about 5 minutes. Incorporate the salt and broth, allowing the mixture to simmer for an additional 5 minutes.
- 4
Once the roasting time is complete, turn off the oven, setting aside approximately 1 generous cup of the roasted vegetables on the baking sheet to keep warm.
- 5
Add the remaining roasted vegetables into the pot and let them simmer for 2 minutes.
- 6
Carefully transfer the mixture in two separate batches to a blender, blending each batch until completely smooth.
- 7
Dish out the soup into four bowls, garnishing each with the reserved roasted vegetables and a sprinkle of fresh black pepper to taste. Serve right away.