Creamy Roasted Cauliflower Soup with Garlicky Lemon Sprouts Recipe - Cook With Campbells Canada

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