Friday, February 10, 2017

Foodie Fridays: Roasted Brussels Sprouts and Cauliflower Soup

I have been obsessed with soups lately, so, not surprisingly, today's recipe is another soup!  Roasted Brussels Sprouts and Cauliflower Soup is a creation from the Skinnytaste website, so you know it has to be good for you!  The vegetables are the only thickener in this soup - no flour or dairy of any kind is involved.  I added garlic and a no-salt seasoning blend for additional flavor, but even without these additions the roasting process adds tastiness to the dish.  Try this healthy and satisfying soup on a cold winter's day and you won't be disappointed!

Roasted Brussels Sprouts and Cauliflower Soup

16 oz. Brussels Sprouts, halved
16 oz. cauliflower florets
3 T. olive oil
1/4 tsp. salt
1/2 medium onion, diced
2 cloves garlic, minced
2 tsp. all-purpose seasoning blend (such as Mrs. Dash)
4 C. vegetable stock
salt and pepper to taste

Place the Brussels sprouts and cauliflower florets in a large baking pan.  Toss with 2 T. oil and 1/4 tsp. salt.  Roast in the bottom third of the oven at 425 degrees for 25 minutes, tossing halfway through cooking time, until slightly browned.  Remove from the oven and set aside.

Heat 1 T. oil in a large saucepan over medium heat and add the onion.  Cook until translucent, about 5 minutes.  Add the garlic and cook 1 minute longer.  Stir in the stock and simmer for 5 minutes.

Reserve about one generous cup of the roasted vegetables and keep warm.  Transfer the rest to the pot and simmer for 2 minutes.  Using an immersion blender, blend the soup mixture until smooth.  (If the soup is too thick, thin with additional stock or water.)  Taste for seasoning and add salt and/or pepper as needed.

Spoon into four bowls and top with the reserved roasted vegetables.  Serve immediately.  Serves 4.

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