Roasted Cauliflower and Brussels Sprout Soup
A few weeks ago, Poo and I had to harvest our baby crop of brussels sprouts. We waited until after the first frost as recommended by professional gardeners. It is said to make the vegetable less bitter and add some sweetness.
My measly six stalks yielded over five pounds of sprouts!
After they were soaked and cleaned, which was extremely time-consuming, I went to work trying to figure out how to use and preserve these beauties. I blanched and vacuum sealed the majority of the haul in preparation for freezing, but held back about three cups for immediate use.
I wasn’t aware that earlier in the week, my sister-in-law had been to a farmers market where she picked a few items for me. Because I wasn’t back home from making deliveries to my clients, she dropped them off on my front door step. One of which was a large, freshly picked, bright white head of cauliflower. I knew instantly that Patz was my fairy godmother.
I just love it when fresh produce magically appears at my front door!
Which brings me to this soup. And IT is magical, you must try it! It came together very quickly and was extremely easy.
Start by cleaning and cutting the cauliflower into florets. Cut the brussels sprouts. Trim the tops off of two heads of garlic. Arrange all of it on a parchment lined baking sheet.
Roast at 450° for 20 minutes. Toss the cauliflower and sprouts and roast an additional 20 minutes. Set the tray aside when done baking.
In the mean time, heat 1 T of evoo and 1 T butter in a 3 quart pan over medium heat. Add one large sliced onion and saute for five minutes or so. Add 1/2 jalapeño, seeded and chopped, and saute for another 5 minutes.
When the onions and jalapeño have browned and softened, add four cups of low sodium organic chicken stock or vegetable stock and the roasted cauliflower and brussels sprouts. Squeeze the garlic out of the skins directly into the pan, stir and bring all of it to a boil.
Reduce the heat to the lowest temperature and blend with an immersion blender to desired consistency. Add the spices and stir.
I left mine just a tad “chunky.”
Yummmmm ………………. eeeeeeeeeeeeeeeee
Roasted Cauliflower and Brussels Sprout Soup
Ingredients:
- 1 large head of cauliflower
- 3 C brussels sprouts cut in 1/2
- 2 cut garlic heads
- 1 T evoo
- 1 T butter
- 1 large white onion
- 1/2 jalapeno seeded and diced*
- 4 C low sodium organic chicken/vegetable stock
- 1/2 t freshly ground pepper
- 1/2 t sprig fresh rosemary chopped
- 1/4 t garlic salt
- 1/4 t celery seed
- pinch of thyme
- pinch of dill weed
Directions:
Preheat oven to 450° and line a baking sheet with parchment paper. Arrange the cut florets, brussels sprouts and garlic heads on the baking tray and roast for 20 minutes. Toss the vegetables and roast an additional 20 minutes. Set aside. Heat oil and butter, over medium heat, in a 3 quart pan. Saute onions for 5 minutes, add the jalapeno and continue to cook until soft and fragrant. Add the stock and veggies. Squeeze the garlic, out of the skins, directly into the pan and stir. Bring to a boil and then reduce heat to the lowest temperature. Add the spices. Use an immersion blender, (if you are fortunate enough to own one**), and blend until desired consistency. Serve hot with chips of your choice or garlic bread.
* Add more jalapeño if you prefer a soup with a kick, as I do. I think it could use a little more heat and I plan on adding extra on the next go-around!
**The holiday season is quickly approaching. An immersion blender deserves a spot on your Christmas wish list. I consider it one of my favorite kitchen gadgets, and you will too!
“Only the pure of heart can make a good soup.” – Ludwig van Beethoven
xoxo, Katy