Skinnytaste · by Gina Homolka★ 4.7 (31)
Roasted Brussels Sprouts and Cauliflower Soup
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 15%
CARBS 22G50% OF CAL
8G FIBER0G ADDED7G INTRINSIC6G OTHER7G TOTAL SUGAR
FAT 9G45% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy but dairy-free soup of roasted brussels sprouts and cauliflower blended smooth and topped with roasted vegetables for texture. Light yet filling, it's both healthy and flavorful.
mainamericansoup🍪 sheet pan🥄 saucepan🔥 oven🌀 blenderdairy freegluten freevegetarianwhole30
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- canola cooking spray
- 16 oz cauliflower florets
- 16 oz brussels sprouts (halved)
- 2 tbsp olive oil
- 1 teaspoon butter (or more oil for DF, W30, V)
- 1/2 cup chopped shallots
- 3 1/2 cups vegetable broth
- 3/4 teaspoon kosher salt
- black pepper (to taste)
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 15%
CARBS 22G50% OF CAL
8G FIBER0G ADDED7G INTRINSIC6G OTHER7G TOTAL SUGAR
FAT 9G45% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 960mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 963mg
- Calcium
- 83mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 960MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.