BRUSSEL SPROUTS SOUP RECIPE RECIPES

Name: Roasted Brussels Sprouts and Cauliflower Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: canola cooking spray; 16 oz cauliflower florets; 16 oz brussels sprouts (halved); 2 tbsp olive oil; 1 teaspoon butter (or more oil for DF, W30, V); 1/2 cup chopped shallots; 3 1/2 cups vegetable broth; 3/4 teaspoon kosher salt; black pepper (to taste)

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER SOUP

Roasted Brussels Sprouts and Cauliflower Soup image

Creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it's both filling yet light.

Provided by Gina

Categories Dinner Lunch Soup

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

Ingredients

canola cooking spray
16 oz cauliflower florets
16 oz brussels sprouts (halved)
2 tbsp olive oil
1 teaspoon butter (or more oil for DF, W30, V)
1/2 cup chopped shallots
3 1/2 cups vegetable broth
3/4 teaspoon kosher salt
black pepper (to taste)

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.

Nutrition Facts : ServingSize 1 cup + topping, Calories 173 kcal, CarbohydrateContent 22 g, ProteinContent 6.5 g, FatContent 8 g, SaturatedFatContent 1.5 g, CholesterolContent 2.5 mg, SodiumContent 393 mg, FiberContent 8 g, SugarContent 4 g

BRUSSELS SPROUTS SOUP RECIPE (EUROPEAN STYLE) - EATING ...

Brussels Sprouts Soup Recipe (European Style) - Eating ... image

Brussels Sprouts Soup is an amazing dish that can be served from the end of summer throughout the cold winter months. It's very easy to make and tastes delicious. It can be served chunky or creamy, depending on your preferences, and accompanied with a piece of crusty bread.

Provided by Edyta

Categories Soup

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 Leek (Cleaned and chopped)
2 stalks Celery (Chopped)
3 Carrots (Medium, chopped)
4 Yellow Potatoes (Medium, chopped)
1 Parsnip (Whole or chopped)
3 cups Brussels Sprouts (Cleaned, outer leaves removed, whole or cut in half)
2 tbsp Extra Virgin Olive Oil or Butter (+ optional more Extra Virgin Olive Oil for drizzling to finish up the soup)
5 cups Broth (Chicken or vegetables)
1/2 cup Heavy Cream
Lemon juice (Optional, few drops into each bowl to enhance a flavor)
Salt & Pepper (To Taste)
Maggi Seasoning (Optional to taste)

Steps:

Prepare your vegetables:
Cook the Soup:
Finish up the Soup:

Nutrition Facts : Calories 264 kcal, CarbohydrateContent 35 g, ProteinContent 6 g, FatContent 12 g, SaturatedFatContent 5 g, CholesterolContent 27 mg, SodiumContent 853 mg, FiberContent 8 g, SugarContent 6 g, ServingSize 1 serving

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