BRUSSEL SPROUT VEGETABLE SOUP RECIPES

Steps:

• Preheat oven to 450F.
• Line a 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 for 5 minutes.
• Shut the oven off, 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.

Steps:

• Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.
• Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
• Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.