We love this creamy, dairy-free savory soup because the roasted vegetables add so much flavor and depth and when you top with more roasted vegetables for added crunch it’s both filling yet light. Enjoy in confidence!
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
*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 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.
Yield: 4 Servings, Serving Size: 1 cup + topping
Amount Per Serving:
Protein: 6.5 grams
Carbohydrates: 22 grams
Total Fat: 8 grams