Description
Creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it’s both filling yet light.
Yield: 4Servings | Serving Size: 1cup + topping
Ingredients
canola cooking spray
16ozcauliflower florets
16ozbrussels sprouts, halved
2tbspolive oil
1teaspoonbutter, or more oil for DF, W30, V
1/2cupchopped shallots
3 1/2cupsvegetable broth
3/4teaspoonkosher salt
black pepper, to taste
Instructions
- Preheat oven to 450F.
- Line a large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
- Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the salt and broth and simmer for 5 minutes.
Shut the oven off, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
- Transfer the rest to the pot and simmer 2 minutes.
- Transfer in two batches to the blender and blend until smooth.
- Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.
Last Step:
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Nutrition
Serving: 1cup + topping, Calories: 173kcal, Carbohydrates: 22g, Protein: 6.5g, Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 2.5mg, Sodium: 393mg, Fiber: 8g, Sugar: 4g
