Every once in a while my husband leaves me in the kitchen unattended and glorious things happen like this Roasted Brussels Sprout Cauliflower Soup. Then he comes home to find that while I was having so much fun in the kitchen I left the door open and a little mess tornado came to visit.
This soup is totally worth every dish made dirty during the process making it. The crunch of the roasted Brussels Sprouts is complimented by the creamy cauliflower soup base. This weeks Five Ingredient Friday is now one of my favorite soups, and I loooove me a good bowl of soup.
Here are some fun photos of the process of making this soup:
I made this soup once and added Parmesan on top and once without the Parmesan, truth be told I liked the flavor without the cheese (which is super rare, I know haha).
Roasted Brussels Sprout Cauliflower Soup
Ingredients
- 1 Lb Brussels Sprouts
- 1 Head of Cauliflower
- 1 32 oz container stock (chicken or vegetable stock)
- 1/2 Cup Skim Milk
- 2 Tbs Garlic Grapeseed oil or garlic flavored olive oil
- Pinch of Salt and Pepper
Instructions
- Preheat oven to 425. Line a baking sheet with aluminum foil and set aside. Start by rinsing and cleaning the Brussels Sprouts. Cut the ends off the Brussels Sprouts and then cut them in half and put them in a bowl. Pour the grapeseed oil over the brussels sprouts and then sprinkle a pinch of salt and pepper and stir to make sure all the brussels sprouts are covered. Put the brussels sprouts on the baking sheet and bake for 20 minutes.
- In a pot pour the stock and bring it to a boil. Cut the cauliflower into florets and put in the boiling stock. Cook until cauliflower is tender when poked with a fork - about 15 minutes. When the cauliflower is done cooking put in a blender or food processor. Pour milk over the cauliflower and blend until smooth (about 1 minute).
- To serve divide the roasted Brussels Sprouts between 4 bowls then pour the cauliflower soup
Nutrition
Jess F. says
Like most of the country, we are currently under a “Stay At Home” order here in Virginia. In an effort to limit my grocery shopping to only what we absolutely need, I’m going through our chest freezer & trying to get creative! We happen to have a few more bags of cauliflower & brussels sprouts from last summer’s garden harvest, so this soup is going on the meal plan for the week! We love your Healthy Instant Pot Potato & Cauliflower soup (my 7 year old daughter will eat it 3 meals a day when I make it!;), so I bet this will be just as delicious! 🙂 Thanks for all the amazing recipes!
Sweetphi says
Oh I’m so happy to hear that you’re going to try this soup, thank you for commenting. I hope you love it!
Marie says
I found this very bland. It tastes like brussel sprouts in cauliflower but not much else. Ive added curry, turmeric, ginger and sauteed onions. Ill let you know if that peps it up a little.
Sweetphi says
Thanks for the feedback. Hopefully the extra spices made it more to your liking
Suzy says
Question. My son can not have dairy. Would coconut milk work? Or will it change the flavor too much? Almond milk and oat milk might be too thin?
Sweetphi says
I think coconut milk would change the flavor too much – I’d definitely suggest almond or oat milk!
Charlotte Claypoole says
This recipe it totally making my mouth water just looking at it! Can’t wait to try this one myself (though I am not sure it will be on par with your version!). Beautiful photos!
Sweetphi says
Awe thank you thank you for the super sweet comment – I’m sure when you make it it will be fantastic 🙂