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:

Quickview
202k Calories
7g Protein
8g Total Fat
27g Carbs
24% Health Score
Limit These
Calories
202k
10%

Fat
8g
14%

  Saturated Fat
1g
11%

Carbohydrates
27g
9%

  Sugar
11g
13%

Cholesterol
2mg
1%

Sodium
1336mg
58%

Get Enough Of These
Protein
7g
15%

Vitamin C
248mg
301%

Vitamin K
226µg
216%

Vitamin A
3658IU
73%

Folate
178µg
45%

Vitamin B6
0.78mg
39%

Manganese
0.73mg
36%

Fiber
9g
36%

Potassium
1036mg
30%

Vitamin E
3mg
22%

Vitamin B1
0.27mg
18%

Phosphorus
165mg
17%

Iron
2mg
15%

Magnesium
58mg
15%

Vitamin B5
1mg
14%

Vitamin B2
0.24mg
14%

Vitamin B3
2mg
11%

Calcium
89mg
9%

Copper
0.16mg
8%

Zinc
1mg
7%

Selenium
2µg
4%

covered percent of daily need
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