173 Cals 6.5 Protein 22 Carbs 8 Fats
PREP TIME:
5 mins
COOK TIME:
30 mins
TOTAL TIME:
35 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch, Soup
CUISINE:American
Creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it”s both filling yet light.
INGREDIENTS
canola cooking spray
16 oz cauliflower florets
16 oz brussels sprouts, halved
2 tbsp olive oil
1 teaspoon butter, or more oil for DF, W30, V
1/2 cup chopped shallots
3 1/2 cups vegetable broth
3/4 teaspoon kosher salt
black pepper, to taste
INSTRUCTIONS
Preheat oven to 450F.
Line a large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the salt and broth and simmer for 5 minutes.
Shut the oven off, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
Transfer the rest to the pot and simmer 2 minutes.
Transfer in two batches to the blender and blend until smooth.
Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.
Serving: 1cup + topping, Calories: 173kcal, Carbohydrates: 22g, Protein: 6.5g, Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 2.5mg, Sodium: 393mg, Fiber: 8g, Sugar: 4gBlue Smart Points:3Green Smart Points:3Purple Smart Points:3Points +:5