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.
Amount Per Serving
4cupsBrussels sprouts, halved
3 1/2cupslow-sodium vegetable broth or stock
3/4teaspoonkosher salt, to taste
1/2teaspoonground black pepper, to taste
Preheat the oven to 450 °F.
Line baking sheet(s) with foil and spray with oil.
Place the cauliflower and the Brussels sprouts on baking sheet(s), drizzle with oil, and roast 15 minutes.
Toss the vegetables, add the onions, and roast an additional 10 minutes until slightly browned.
When the vegetables are finished roasting, reserve a small portion (about 20%) and keep warm on the baking sheet.
Put the remaining vegetables in a soup pot with the broth, and simmer 2 minutes.
Blend with an immersion blender until smooth, adding salt and pepper to taste.
Serve in a bowl topped with the reserved roasted vegetables and fresh black pepper, to taste.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing