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Roasted Brussels Sprouts and Cauliflower Soup

Creamy, dairy-free and delicious 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. Skill Level: Beginner

Community:
30 min Prep
30 min Total
Servings
$2.60
price per Serving

Nutrition Facts

Amount Per Serving
Calories 213
Protein 7.5g
Total Carbohydrates 25.6g
Dietary Fiber 7.1g
Net Carbohydrates 18.5g
Sugar 5.8g
Total Fat 10.6g
Saturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 0.0mg
Sodium 340.2mg
SmartPoints® 4.0

Ingredients

  • 4 sprays cooking spray
  • 3 cups cauliflower florets
  • 4 cups Brussels sprouts, halved
  • 2 Tablespoons olive oil
  • 1/2 cup chopped onion
  • 3 1/2 cups low-sodium vegetable broth or stock
  • 3/4 teaspoon kosher salt, to taste
  • 1/2 teaspoon ground black pepper, to taste

Preparation

  1. Preheat the oven to 450 ┬░F.
  2. Line baking sheet(s) with foil and spray with oil.
  3. Place the cauliflower and the Brussels sprouts on baking sheet(s), drizzle with oil, and roast 15 minutes.
  4. Toss the vegetables, add the onions, and roast an additional 10 minutes until slightly browned.
  5. When the vegetables are finished roasting, reserve a small portion (about 20%) and keep warm on the baking sheet.
  6. Put the remaining vegetables in a soup pot with the broth, and simmer 2 minutes.
  7. Blend with an immersion blender until smooth, adding salt and pepper to taste.
  8. Serve in a bowl topped with the reserved roasted vegetables and fresh black pepper, to taste.
  9. Serve immediately.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing