Shake on a dash of fresh black pepper and soup’s on.Īdd vegetable broth into a medium size pot that has a lid. I had just bought some roasted pepitas for salads so I sprinkled them on top for a yummy crunch. I just happened to have a few extra Brussels sprouts in the refrigerator so I sliced and caramelized them for a garnish. This cauliflower soup recipe is good alone but it is SO MUCH BETTER with these two toppings! For me, toppings always make a good recipe great, so I like to try to top things. My five-year-old loved it like you see here my two-year-old used it as a dip (baby steps). With our cold Chicago spring weather and no desire to schlep to the store for more groceries, I decided to try making cauliflower soup for a little variety. My good friend and plant-based book author Heather Crosby from Yum Universe was in town and she and her instagram followers gave this cauliflower soup a thumbs up so I decided to post the recipe for you.Ĭauliflower is one of the few vegetables that both my five-year-old and my two-year-old will both eat, so we have cauliflower in our fridge pretty much all the time. The yellow-orange color is from the vegetable stock that I used – your color may be different. It’s made with vegetable stock instead of dairy, then topped with caramelized Brussels sprouts and some roasted pepitas to add crunch. This pureed cauliflower soup recipe needs just a handful of ingredients so it’s just my style.
![brussel sprout soup brussel sprout soup](https://i.pinimg.com/originals/b3/9f/01/b39f01b0b78dbe1dcd4fe51ce32270a0.jpg)
![brussel sprout soup brussel sprout soup](http://1.bp.blogspot.com/-hWmde4q59z8/VHv9J3e45QI/AAAAAAAAbS0/7LTq8okaSEk/s1600/CreamofBrusselsSproutsSoup2.jpg)
This healthy, creamy cauliflower soup recipe is super delicious and takes just 30 minutes to make.