Creamy Roasted Cauliflower Soup with Garlicky Lemon Sprouts Recipe

Name: Creamy Roasted Cauliflower Soup with Garlicky Lemon Sprouts
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 cups cauliflower florets (from about 1 small head); 2 tbsp olive oil, divided; 1 leek, sliced; 1 celery stalk, chopped; 1 tsp sea salt; 1/2 tsp fresh cracked pepper; 2 sprigs fresh thyme; 2 fresh bay leaf; 1 carton CAMPBELL’S® Ready to Use Vegetable Broth; 1 cup 10% cream; 1 extra virgin olive oil, for frying; 6 -7 Brussels sprouts, leaves separated; 4 cloves garlic, thinly sliced; 1 tbsp lemon zest; 1 pinch salt

Ingredients

4 cups cauliflower florets (from about 1 small head)
2 tbsp olive oil, divided
1 leek, sliced
1 celery stalk, chopped
1 tsp sea salt
1/2 tsp fresh cracked pepper
2 sprigs fresh thyme
2 fresh bay leaf
1 carton CAMPBELL’S® Ready to Use Vegetable Broth
1 cup 10% cream
1 extra virgin olive oil, for frying
6 -7 Brussels sprouts, leaves separated
4 cloves garlic, thinly sliced
1 tbsp lemon zest
1 pinch salt

PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 4 servings

Instructions

Preheat oven to 400°F (200°C)
Toss cauliflower with 1 tbsp (15 mL) of the olive oil and arrange on a baking sheet.
Roast in oven, stirring occasionally, until tender and golden, about 15 minutes.
Meanwhile, in a large saucepan, heat oil over medium heat and cook leeks and celery just until tender, about 4 minutes.
Sprinkle with salt and pepper.
Add thyme, bay leaves and broth and bring to boil.
Reduce heat to maintain a simmer, and cook for 10 minutes.
When cauliflower is done, scrape into the simmering soup and cook for 15 min.
Stir in cream.
Let stand for 15 minutes, remove bay leaves; transfer to a blender to process until smooth.
Meanwhile, toss sprouts with oil and garlic.
Roast on baking sheet, stirring often until golden and crisp, about 10 minutes.
Remove from oven and sprinkle with salt and lemon zest.
Divide soup over 4 shallow soup bowls and top with crispy sprouts.