Ingredients
>
1 lb Brussels sprouts
>
1 (10 oz) bag cauliflower florets
>
3 tbsp olive oil
>
1 tbsp butter
>
1/2 cup diced onion
>
2 cups vegetable broth
>
1 cup 2% milk
Steps
1
Preheat oven to 450°F. Halve Brussels sprouts. Arrange sprouts and cauliflower on a large sheet pan and drizzle with the olive oil. Roast for 15 min., stirring halfway.
2
Meanwhile, melt butter in a large sauce pan and sauté diced onion until translucent. Add the vegetable broth and bring to a boil. Simmer over low heat for 5 min.
3
Transfer half of the roasted vegetables to the broth and simmer for about 2 min., stirring occasionally. Return the remaining vegetables on the baking sheet to the oven, to roast for another 5 min.
4
Use an immersion blender to purée the soup. Remove from heat and stir in the milk and remaining roasted vegetables. Serve immediately.
