Recipe courtesy of From Garden to Soup Bowl
Ingredients
- 1 Large Cauliflower
- 2 Green Onions (or 1 leek)
- 2 Celery stalks with green tops
- 1 yellow onion
- Olive Oil
- Vegetable Stock 7-8 cups
- Salt, Pepper, Nutmeg 1 teaspoon each
- Brussels Sprouts 10-15 (any roasted vegetables would work, carrots, broccoli, etc)
- Sea Salt
- Balsamic Vinegar (I used Fresh Fig Balsamic, your favorite will work beautifully)
Preparation
Roasted Brussels Sprouts
- Toss Brussels sprouts in olive oil, salt and pepper and roast in a 425 oven for 45 minutes. They will be tender and the outer leaves are brown and crispy.
- Toss with a drizzle of fig balsamic vinegar.
Cauliflower Soup
- Saute onion, celery and green onion or leek in olive oil until soft about 5 minutes.
- Add stock and cauliflower and cook until tender about 30 minutes.
- Puree with an immersion blender or food processor then season with salt, pepper and nutmeg.
- Coarsely chop roasted Brussels sprouts and combine with the soup.
- Sprinkle with course salt and serve warm.
Note
On my second serving I roasted Brussels sprouts, carrots and broccoli and combined this with the soup with very delicious results. When you roast vegetables it brings out the natural sweetness and combined with the cauliflower soup I’m sure you will love it. Hope you do~
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