Name: Roasted Brussel Sprout Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Plant Based
Ingredients: nonstick vegetable spray; 1 1/2 pounds fresh Brussel Sprouts, halved; 1 1/2 pounds potatoes (2 large), peeled, cubed; 1/2 pound whole carrots (4 medium), peeled; 5 large green onions, ends trimmed; 2 tablespoons garlic oil, or 2 tablespoons extra virgin olive oil plus 2 cloves minced garlic combined; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 (32-ounce) cartons vegetable stock; 1 teaspoon dried dill; 1 tablespoon dried parsley; Croutons (optional)

Roasted Brussel Sprout Soup

Author: Sharon Matten - Kosher Everyday
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Soup
Method: Roasting
Cuisine: Plant Based
Diet: Kosher

Description

Roasted Brussel Sprout Soup gets it rich flavor from slow roasting the Brussel sprouts with carrots, potatoes and green onions. Seasoned with fragrant dill, herbs and spices this is the perfect heart warming soup!

Ingredients

Scale

nonstick vegetable spray
1 1/2 pounds fresh Brussel Sprouts, halved
1 1/2 pounds potatoes (2 large), peeled, cubed
1/2 pound whole carrots (4 medium), peeled
5 large green onions, ends trimmed
2 tablespoons garlic oil, or 2 tablespoons extra virgin olive oil plus 2 cloves minced garlic combined
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cartons vegetable stock
1 teaspoon dried dill
1 tablespoon dried parsley
Croutons (optional)

Instructions

Preheat oven to 325°F.

Line a baking sheet with foil and spray with nonstick vegetable spray.

Place the Brussel sprout halves, potato cubes, whole carrots and green onions on the prepared baking sheet. Drizzle the garlic oil, and evenly sprinkle the salt and pepper over the vegetables.

Roast uncovered for 30 minutes.

Remove the roasted carrots to a cutting board, then dice. Set the carrots to the side to add after the remaining vegetables are blended.

Blend the roasted vegetables in batches with the vegetable stock.

Transfer the blended soup to a large stock pot. Add in the diced carrots, the dill and parsley. Stir until completely combined.

Heat the soup. Serve topped with croutons.