This roasted Brussels sprouts and cauliflower soup is deliciously smooth and velvety.
This soup recipe is ideal for seasonal vegetable boxes and makes a comforting Winter meal.
Roasting the vegetables really enhance their flavours and gives this soup a lot of depth and aroma.
Cauliflower provides a rich and creamy texture, while Brussels sprouts really shine through and add bold character. You can adjust the texture at the end by adding more vegetable stock or water.
Make sure you cut the vegetables to more or less equal sizes before roasting so they can cook evenly.
I like to save some of the roasted vegetables to add as toppings and also serve this roasted Brussels sprouts and cauliflower soup with giant capers. Yummy!