This soup is from the December 2016 issue of People Magazine. The recipe was meant to be vegetarian but I used low sodium beef broth because I had it. I also had to add the salt, pepper and other spices because when I used low sodium broth, the soup was very bland. If you use full sodium broth, then leave out the salt.
Creamy Brussels Sprouts and Cauliflower Soup
1 lb. Brussels sprouts
1 10 oz. bag frozen cauliflower florets
3 tbsp. olive oil
1 tbsp. butter
½ cup diced white onions
2 cups vegetable/beef/chicken broth
1 cup 2% milk
1-1/2 tsp kosher salt
½ tsp pepper
½ tsp garlic powder
bacon bits to garnish
STEP 1 Preheat oven to 450 degrees F. Halve the Brussels sprouts. Arrange sprouts and cauliflower on a large sheet pan and drizzle with the olive oil. Roast for 15 minutes, stirring halfway.
STEP 2 Meanwhile, melt butter in a large sauce pan and sauté diced onion until translucent. Add the broth and spices and then bring to a boil. Simmer over low heat for 5 minutes.
STEP 3 Transfer one half of the roasted vegetables to the broth and simmer for about 2 minutes, stirring occasionally. Return the remaining vegetables on the baking sheet to the oven to roast for another 5 minutes.
STEP 4 Use an immersion blender to puree the soup. Remove from heat and stir in the milk and remaining roasted vegetables. Serve immediately.