Friday, January 6, 2017

Creamy Brussels Sprouts and Cauliflower Soup

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.

Enjoy!

Thursday, January 5, 2017

Left Over Ham and Green Bean Soup

We had turkey and ham for Thanksgiving this year and we had some left over. I didn't know what to do with all the green beans that were left over either so I decided to put them all together in a soup and it turned out great!

Left Over Ham & Green Bean Soup


4 cups chicken broth
1 cup heavy cream
2 cups diced ham
1 tablespoon minced garlic
2 carrots, chopped
3 ribs celery, chopped
1 bag riced cauliflower
sea salt, to taste
white pepper, to taste

Put everything into slow cooker except cream. Cook for 6-8 hours on low. Add cream just before serving.