I was very hesitant about this soup because I could not wrap my head around turning perfectly good roasted vegetables into soup. I was wrong, this soup is so good. So good that you should go make it. Right now.
You quarter or halve brussel sprouts. Cut up an onion, add chopped fresh sage, the cauliflower if you're using, and roast at a high temperature until roasted (about 30 minutes).
Put all the vegetables in a soup pot, cover with water or stock (I used water and added a bouilon cube), bring to a boil and let simmer for ten minutes. Then blend the soup in a blender or with a hand held blender.
This soup is delicious because it tastes very creamy, without having any cream, and has rich roasted vegetable taste. Yum!
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