Name: Roasted cauliflower and brussels sprouts soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 cauliflower; 1 red onion; 250g Brussels sprouts; 6 tomatoes on the vine; 4 cloves of garlic; 1 chilli; 1 tsp oregano; 1 tsp ground cumin; Olive oil; 1 Knorr smoked chilli & tomato stock pot or similar; 500 ml water approx.; 1 tin chickpeas, drained; Coriander or parsley leaves, to serve

Roasted cauliflower and brussels sprouts soup

30 Mar 2022

by Wholeness

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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

1 cauliflower
1 red onion
250g Brussels sprouts
6 tomatoes on the vine
4 cloves of garlic
1 chilli
1 tsp oregano
1 tsp ground cumin
Olive oil
1 Knorr smoked chilli & tomato stock pot or similar
500 ml water approx.
1 tin chickpeas, drained
Coriander or parsley leaves, to serve

Instructions

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.