This could easily be one of my favorite fall meals I’ve made so far. My boyfriend loved it too… he quickly scarfed down 2 bowls. It was so cozy and warm and super yummy – total comfort food with tons of healthy vegetables. Totally vegetarian and totally delicious and actually doesn’t take too much time! This will you set you back about an hour.
- 1lb brussels sprouts
- 1 tbsp olive oil
- 3 tbsp honey
- 1 tbsp sriracha hot sauce
- juice of 1 lime
- sea salt
- 1 large zucchini sliced into chunks
- 1 head cauliflower floret-ed
- 1/2 onion diced
- 3 cloves garlic minced
- 1 c. vegetable stock
- 1/2 c. parmesan cheese
- salt & pepper to taste
Preheat your oven to 400˚ F.
So, I have a fun tip for you… if you are like me and sometimes accidentally buy chicken stock and need vegetable stock (like I did when cooking for my pescatarian man) you can actually make some simple makeshift stock in a pinch. Add a few cups of water to a pot, add a half an onion, a carrot, a couple teaspoons of salt and any kind of herbs (I used rosemary because I had it handy), and set it to boil and then simmer for a while. Let the liquid cook down a little bit.
OK! So, let’s do the sprouts first. Trim your sprouts by cutting off the stems, removing excess yellowy leaves and cut the big ones in half. You can cut out as much core as possible from the bigger ones, if you’re particular about sprouts being bitter because that’s where I find them to have the bitterness. Add them to a bowl with your olive oil and toss with salt. Spread them out on your baking sheet, and stick them into your preheated oven. Every 10 or so minutes, check on them and toss them a bit to ensure a nice, even roast. Let them cook for 30-35 minutes until nice and lovely brown. When they’re done, just combine the Sriracha, honey, lime juice and pour over your sprouts and toss them to coat.
While the sprouts are cooking you can get the soup started. Steam your cauliflower in a bit of water in a covered pot until very soft, where a fork can go easily into the thickest part. Sauté both the onions & garlic, and zucchini, respectively. I cooked the onions and garlic until the onions were relatively translucent and the garlic was browned. I cooked the zucchini down with some olive oil, salt & pepper, until they were super soft. By the time the zukes and the onions are ready, the cauliflower should be done as well. Add all of these to your soup pot. Add the stock, parmesan cheese, season with salt and pepper, and get your immersion blender in there. If you don’t have an immersion blender, you could add all of these ingredients to a food processor. Blend until thick and creamy. You can let this simmer a little bit, but it is ready to go once combined. Careful, if it starts bubbling it can splatter and get dangerous!
At this point, the sprouts should be done, and you have tossed them with their sauce. Ladle your soup into a bowl, and top with the brussels sprouts. Bon appetit!
The mild but rich flavor of the soup is so nicely complemented with the spicy and zesty brussels sprouts. Eating this reminded me of eating something like shrimp and grits. A nice, creamy texture with a punch of flavor and heartiness.
I hope you enjoy!