Cream of Brussels Sprouts and Cauliflower Soup

Fall is finally upon us…even though today’s 80-degree weather would disagree! However, last week I was feeling some soup. So, I decided to make SkinnyTaste’s Roasted Brussels Sprouts and Cauliflower Soup.

I had to make one adjustment to the recipe to make it Ideal Protein Phase 1 friendly – the removal of the shallots and butter. Instead, I decided to season the soup with both onion and garlic powder.

Overall, I was very impressed with this recipe. I wasn’t 100% sure that it was going to be something that I liked…but it is so good! This is a great way to get your veggies and not feel like a rabbit! 🙂

To make it more robust for a dinner I added some diced grilled chicken into the mix. This addition made it even better!

Cream of Brussels Sprouts and Cauliflower Soup

  • Servings: 4
  • Print

Recipe by: Jamie Boden at My Beautiful Ideal


  • Cooking spray
  • 16 oz cauliflower, cut into florets
  • 16 oz brussels sprouts, cut in half
  • 1 tbsp olive oil
  • 3 1/2 cups vegetable broth
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder


  1. Preheat oven to 450-degrees.
  2. Line 2 large baking sheets with foil and spray with cooking spray.
  3. Place sprouts and cauliflower on the baking sheets cut side down.
  4. Drizzle vegetables with oil and roast in the oven for 25 minutes.
  5. In a soup pot, heat the vegetable broth.
  6. Season with salt, pepper, onion powder, and garlic powder.
  7. When vegetables are finished roasting add to broth.
  8. Using an emersion blender (or transfer to a blender in small batches) process until you get your desired consistency. I left the soup with a little bit of texture.
  9. Enjoy!

Tips: Serve with chicken, top with hot sauce, etc.

Nutrition: Calories 179, Protein 10.7g, Carbohydrate 18.9g, Dietary Fiber 7.4g, Total Sugars 6.4g, Total Fat 8.7g.

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