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
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
- Preheat oven to 450-degrees.
- Line 2 large baking sheets with foil and spray with cooking spray.
- Place sprouts and cauliflower on the baking sheets cut side down.
- Drizzle vegetables with oil and roast in the oven for 25 minutes.
- In a soup pot, heat the vegetable broth.
- Season with salt, pepper, onion powder, and garlic powder.
- When vegetables are finished roasting add to broth.
- 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.
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.