Roasted cauliflower and brussels sprouts soup
I normally make this roasted cauliflower and brussels sprouts soup when the oven is on and the lower shelf is free. I roast the veggies, then transfer them to a jar and make the soup the next day, which only takes 5 minutes. Perfect for quick lunches and suppers, served with crusty, wholesome bread.
Ingredients
Method
- Preheat the oven to 190°C.
- Clean the sprouts, if needed, then scatter them into a large roasting dish. Put the tomatoes on the vine between them.
- Cut the onion (unpeeled) into 4 wedges, then tuck these between the sprouts.
- Tear the cauliflower into small lumps, add these to the tray, together with the garlic cloves (unpeeled) and chilli.
- Arrange everything neatly, then dust them with the spices and seasoning and drizzle with some oil.
- Put the tray in the oven and roast the vegetables for about 25-30 minutes, until tender and golden.
- Take the tray out of the oven and let the veggies cool a bit, before removing all skins, vine, chilli seeds.
- Transfer the vegetables into a saucepan, together with the cooking jus.
- Add the stock pot and water. Bring to the boil, then turn off the heat and process the mixture with a handheld blender, until you get a textured, thick soup. Add more water, if it’s too thick.
- Add the drained chickpeas and bring to the boil.
- Serve with fresh parsley or coriander leaves.