I mentioned I got sick around the holidays with all the back and forth, drinking, over-eating, not sleeping, million things going on. My immune system couldn’t handle it. Whenever I feel like I am getting sick, I load up on antioxidants quickly. This time, with all the rushing around, I didn’t take good care of myself. SO, I spent a few days on the couch forcing myself to relax and get better before our ski weekend trip. I was happy to recover in just 2 days from what I think was the flu…(cold sweats, fever, congestion, fatigue) I made myself my dad’s amazingly delicious chicken noodle soup and ate it non-stop for 3 days. I also drank peppermint tea and chamomile tea with honey every hour and of course, made sure to eat an entire pomegranate each day. Here is my master way of cutting the pom!
After our ski weekend, N managed to catch the flu (totally my fault!) even thought I Lysol-ed the entire house. I decided to find a yummy soup to make for N to have that week and I am happy I found this Roasted Cauliflower and Brussel Sprout one because it has landed into our “keeper recipe” pile. SO SO good.
It’s so creamy yet dairy-free. Roasting the vegetables really adds this amazing flavor to the soup. I added carrots and parsnips to the roasting pan and blended them right in. I also served it with a baked baguette, duh 😉 (and a side of pomegranates for N)
- canola cooking spray
- 16 oz cauliflower florets
- 16 oz brussels sprouts, halved
- 2 tbsp olive oil
- 1 teaspoon butter (or more oil for V)
- 1/2 cup chopped shallots
- 3 1/2 cups vegetable broth
- 3/4 teaspoon kosher salt
- black pepper, to taste
- Preheat oven to 450F.
- Line a large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
- Meanwhile, melt the butter (or oil) in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the broth and simmer 5 minutes.
- Shut the oven, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
- Transfer the rest to the pot and simmer 2 minutes.
- Transfer in two batches to the blender and blend until smooth.
- Serve in bowls topped with the roasted vegetables and fresh black pepper, to taste.
- I also added parsnips and carrots to the roasting vegetables and blended them together after.
photo by SkinnyTaste*