Our household is obsessed with Skinnytaste.com recipes, so we wanted to try out Gina’s Roasted Brussels Sprouts and Cauliflower Soup to see if we’d like it.
I have the unpopular opinion that Brussels sprouts are awesome, so I was really looking forward to this recipe. My husband was also eager to make this recipe since he loves soup. It turned out beautiful-looking and delicious! It wasn’t too heavy, but was filling enough that I wasn’t still hungry after finishing my bowl.
Roasted Brussels Sprouts And Cauliflower Soup
Makes 4 Servings
16 oz. frozen cauliflower florets
16 oz. Brussels sprouts, halved
2 Tbsp. olive oil
1 tsp. butter
1/2 cup shallots, chopped
3-1/2 cups vegetable broth
3/4 tsp. kosher salt
large sauce pan
immersion blender (or regular blender)
- Preheat the oven to 450° F, then prep baking sheet with aluminum foil and spray with cooking spray.
- Empty the bag of frozen cauliflower florets into a colander and run under cold water for a few minutes. Pat dry with a paper towel.
- Place cauliflower and Brussels sprouts cut side down on sheet, drizzle some oil over them and place on bottom rack of oven and bake for 12 minutes. (While they bake, start on Step 4.) After 12 minutes, take out and lightly shake tray to toss veggies, then put back in for 13 minutes or until slightly browned. (We took the tray out and let it rest on the stove, but Gina says to turn off the oven and put 1 cup of roasted veggies on the tray back in to keep them warm.)
- Melt butter in a large saucepan on low heat. Add shallots and cook until they are translucent for about 5 minutes, then add veggie broth and simmer for 5 minutes.
- Make sure 1 cup of roasted veggies is set aside. Take the remaining roasted veggies and add to the large saucepan and simmer for 2 minutes.
- We used our immersion blender and blended up the soup until it was the consistency we like. (Another option is to follow Gina’s instructions and transfer in 2 batches to a blender and blend until smooth.) Add in the salt and stir.
- Makes 4 bowls of soup. Top with the roasted vegetables and add fresh black pepper to the top.
1 serving (1 cup with topping) | 173 cal | total fat 8g | sat fat 0g | cholesterol 2.5mg | sodium 393mg | total carb 22g | fiber 8g | sugars 4g | protein 6.5g
For Gina’s original recipe and instructions, please check out the original recipe here, and make sure to look at all her other recipes as well. We’re always checking her blog for new recipes to try. We really appreciate how she makes healthy recipes taste delicious.