Creamy Roasted Cauliflower Soup with Garlicky Lemon Sprouts Recipe - Cook With Campbells Canada
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.
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Blender
- Measuring spoon
- Wooden spoon
- Soup bowl
- Airtight container
- Refrigerator
- Chef's knife
- Cutting board
- Stove
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
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