Creamy Roasted Cauliflower Soup with Garlicky Lemon Sprouts

Creamy pureed soup is topped with crisp roasted Brussels sprout leaves in this elegant and simple soup. Replace the sprouts with kale for a different twist.

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

You select your ingredients with care. Select your broth the same way.
•No artificial colours or flavours
•Prepared in Canada
•Fat free
•Seasoned to perfection for a rich, authentic vegetable flavor
•Gluten-Free
•Campbell’s® - #1 selling broth in Canada!
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Ingredients

  • 4 cups (1 L) cauliflower florets (from about 1 small head)
  • 2 tbsp (30 mL) olive oil, divided
  • 1 leek, sliced
  • 1 celery stalk, chopped
  • 1 tsp (5 mL) sea salt
  • 1/2 tsp (3 mL) fresh cracked  pepper
  • 2 sprigs fresh    thyme
  • 2 fresh bay leaf
  • 1 carton CAMPBELL’S® Ready to Use Vegetable Broth
  • 1 cup (250 mL) 10% cream
  • 1 extra virgin olive oil, for frying 
  • 6 -7  Brussels sprouts, leaves separated
  • 4 cloves garlic, thinly sliced  
  • 1 tbsp (15 mL) lemon zest
  • 1 pinch salt

Directions

  1. Preheat oven to 400°F (200°C)
  2. Toss cauliflower with 1 tbsp (15 mL) of the olive oil and arrange on a baking sheet. Roast in oven, stirring occasionally, until tender and golden, about 15 minutes.
  3. Meanwhile, in a large saucepan, heat oil over medium heat and cook leeks and celery just until tender, about 4 minutes. Sprinkle with salt and pepper. Add thyme, bay leaves and broth and bring to boil. Reduce heat to maintain a simmer, and cook for 10 minutes. 
  4. When cauliflower is done, scrape into the simmering soup and cook for 15 min. Stir in cream. Let stand for 15 minutes, remove bay leaves; transfer to a blender to process until smooth.  
  5. Meanwhile, toss sprouts with oil and garlic. Roast on baking sheet, stirring often until golden and crisp, about 10 minutes. Remove from oven and sprinkle with salt and lemon zest.
  6. Divide soup over 4 shallow soup bowls and top with crispy sprouts. 

Recipe tips

Soup can be made up to 3 days ahead and stored in an air-tight container in the refrigerator.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 230
Fat 14 g
Sodium 1340 mg
Carbohydrate 19 g
Dietary Fibre 4 g
Protein 7 g
Vitamin A 1 %DV
Calcium 10 %DV
  • Three servings of vegetables
  • Source of calcium
  • Good Source of fibre

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