Are you feeling sluggish after the holidays? Try this creamy cauliflower soup with Brussels sprouts. Both vegetables are loaded with vitamins and antioxidants that will boost your body’s detoxification process and help you feel more energized.
When I went to the grocery store to pick up the ingredients for this recipe, I found Brussels sprouts that were still on the stalk. They were the only ones I saw, so I bought them. The stalk was so large it barely fit in my refrigerator’s vegetable bin.
Although it was a bit more time-consuming to cut the sprouts off the stalk, they were SO much fresher than those from a bag. They also lasted longer in the refrigerator. I’ll be buying them this way from now on.
Roasting the vegetables in this cauliflower soup really brings out their natural sweetness. This soup (when made with coconut milk) is vegan, dairy-free, gluten-free, and paleo-friendly.
Creamy Cauliflower Soup with Brussels Sprouts
- 10 ounces cauliflower florets
- 1 pound Brussels sprouts trimmed and cut in half
- 4 tablespoons olive oil divided
- Kosher salt
- Freshly ground pepper
- 1/2 medium onion diced
- 2 cups vegetable broth
- 14 ounces coconut milk 1 can
- Preheat oven to 450°F.
- Place cauliflower and Brussels sprouts in a large bowl. Add 3 tablespoons olive oil and toss until evenly coated. Season with salt and pepper and toss again. Pour vegetables onto baking sheet and arrange so the Brussels sprouts are cut side down and pieces aren't touching. Roast for about 10 minutes, stir, then roast until tender (another 5 minutes or so). Remove from oven.
- While vegetables are roasting, heat a 3 1/2 quart saucepan over medium heat and add remaining 1 tablespoon olive oil and onion. Sauté until onion is translucent, then add broth. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
- Transfer two-thirds of roasted vegetables to saucepan and simmer for a few minutes, stirring occasionally. Remove from heat.
- If you have an immersion blender, purée the soup right in the pan and then stir in the coconut milk. If you don't, add the mixture to a blender or food processor along with the coconut milk and purée.
- Pour into 4 serving bowls, garnish with remaining roasted vegetables, and serve immediately.