Roasted seasonal vegetables add depth to this simple winter soup.
1 pound fresh Brussels sprouts
1 small head of cauliflower, cut into florets
3 Tablespoons olive oil
Salt, to taste
Ground black pepper, to taste
1 Tablespoon unsalted butter
1/2 cup diced white onion
2 cups vegetable broth
1 cup milk
Crushed red pepper flakes, for garnish
Preheat oven to 450°F. Halve Brussels sprouts. Arrange sprouts and cauliflower on a large sheet pan. Light season with salt and pepper and drizzle with the olive oil. Roast for 15 minutes, stirring halfway.
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 minutes.
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 minutes.
Use an immersion blender to purée the soup. Remove from heat and stir in the milk and remaining roasted vegetables.
Pour the soup into serving bowls and garnish with a few sprinkles of crushed red pepper. Serve immediately.
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