1 lb. frozen cauliflower florets
1 lb. frozen brussels sprouts
3 1/2 c. low sodium vegetable stock
1/2 onion, large dice
1 garlic clove, minced
1 carrot, medium dice
1 russet potato, small dice
2 tsp. dried thyme
1 1/2 c. water
Granulated garlic, salt and pepper to taste
Oil for roasting/cooking
Maple Sriracha Oil
2-3 tsp. sriracha (depending on how spicy or mild you like it)
1 tbsp. maple syrup (REAL, good quality syrup)
1 tbsp. oil (vegetable or olive)
Optional: Set aside some of the vegetables and roast longer (until crispy) for topping
1. Preheat your oven to 400ºF. Pour the frozen cauliflower and brussels sprouts into a large microwave bowl and microwave for 6-8 minutes. Dump the vegetables on to a baking sheet, drizzle with some oil and season with granualted garlic, salt and pepper. Roast for 15 mins.
2. While the vegetables roast, dump the diced onion, garlic, and carrot along with some oil (about a tablespoon) into a large pot and cook over medium heat. When the onions start to become translucent, add the dried thyme as well as the diced russet potato. Cover with a lid and continue to cook.
3. Once the vegetables are done roasting, add them to the pot in addition to the vegetable stock. Simmer for about 40 minutes and remove from heat.
4. After allowing the mixture to cool for about 10 minutes, pour half into a blender or large food processor along with half of the water (3/4 c.) and blend until smooth and creamy. Pour into a large bowl or storage container and repeat with the other half of the mixture. Taste the soup and add any additional seasoning if needed. Serve and enjoy! (Optional: Top soup with veg that was roasted for another 5-10 minutes)
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