Creamy Cauliflower Soup with Brussels Sprouts
This creamy cauliflower soup with Brussels sprouts is a rich, hearty dish that's easy to prep and so delicious. Plus, it's packed with vitamins and antioxidants!
Ingredients
- 10 ounces cauliflower florets
- 1 pound Brussels sprouts, (trimmed and cut in half)
- 4 tablespoons olive oil, (divided)
- Kosher salt
- Freshly ground pepper
- ½ medium onion, (diced)
- 2 cups low-sodium vegetable broth
- 14 ounces coconut milk
Instructions
- Preheat the oven to 450°F.
- Place the cauliflower florets and Brussels sprouts in a large bowl. Add 3 tablespoons of olive oil and toss until evenly coated, then season with salt and pepper and toss again.10 ounces cauliflower florets, 1 pound Brussels sprouts, 4 tablespoons olive oil, Kosher salt, Freshly ground pepper
- Pour the vegetables onto a baking sheet and arrange so that the Brussels sprouts are cut-side down and the pieces aren’t touching.
- Place in the oven and roast, stirring after the 10-minute mark, until the vegetables are tender, about 15 minutes total. Remove from the oven.
- While the vegetables are roasting, heat a 3½ quart saucepan over medium heat and add the remaining 1 tablespoon olive oil.4 tablespoons olive oil
- Add the onion and sauté until it’s translucent, then add the broth.½ medium onion, 2 cups low-sodium vegetable broth
- Bring everything to a boil, then reduce the heat to low and simmer for about 10 minutes.
- Add two-thirds of the roasted vegetables to the saucepan and simmer for a few minutes, stirring occasionally. Remove from heat.
- Purée the soup either by using an immersion blender right in the pan or by transferring the mixture to a blender. Stir in the coconut milk and purée again if necessary.14 ounces coconut milk
- Pour into 4 serving bowls, garnish with remaining roasted vegetables, and serve immediately.
Notes
This recipe is for 4 servings of cauliflower and Brussels sprouts soup.
To reduce the amount of saturated fat, you can substitute the coconut milk for 1 cup of low-fat milk. Keep in mind that the soup will no longer be dairy-free or vegan.
This dish is best served immediately. If you do have leftovers, they can be stored covered in the refrigerator for 3-4 days.
Nutrition Info Per Serving
Nutrition Facts
Creamy Cauliflower Soup with Brussels Sprouts
Serving Size
1 bowl
Amount per Serving
Calories
418
% Daily Value*
Fat
36.4
g
56
%
Saturated Fat
15.5
g
78
%
Trans Fat
0
g
Polyunsaturated Fat
1.5
g
Monounsaturated Fat
9.8
g
Cholesterol
0
mg
0
%
Sodium
510.6
mg
21
%
Potassium
486.4
mg
14
%
Carbohydrates
18.6
g
6
%
Fiber
4.6
g
18
%
Sugar
6.7
g
7
%
Protein
6.2
g
12
%
Net carbs
14
g
* Percent Daily Values are based on a 2000 calorie diet.