Roasted Brussels Sprouts and Cauliflower Soup

3 Smart Points 173 Calories

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.

Guys, you are going to LOVE this soup!! It’s 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.

My aunt shared this recipe with me, which she adapted from the Savory magazine she picked up at my local supermarket. At first thought I wasn’t sure how I felt about Brussels sprouts in a soup, but my first spoonful I was in love with the taste! The roasted flavor really comes through in every bite, perfect to warm up on this cold, snowy day.

Roasted Brussels Sprouts and Cauliflower Soup

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.

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

Directions:

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.