Ingredients:

  • 1 large head cauliflower (approx. 600g), chopped into small florets
  • 1 lb Brussels sprouts, trimmed and halved
  • 4 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon olive oil
  • Generous amounts salt and black pepper
  • 1 tablespoon lemon juice or vinegar

Instructions:

  1. Preheat oven to 400°F (200°C). On a large sheet pan, toss the cauliflower florets, Brussels sprouts, and smashed garlic cloves with the olive oil, salt, and pepper until evenly coated. Spread the vegetables into a single layer.
  2. Roast for 30 to 35 minutes, or until the cauliflower and Brussels sprouts are deeply golden brown and slightly charred around the edges. This charring step is crucial for developing deep flavor.
  3. Carefully transfer the roasted vegetables and garlic into a high-powered blender. Add 3 1/2 cups of the vegetable broth. Blend on high speed until the soup is completely smooth and velvety. Add the remaining 1/2 cup of broth if a thinner consistency is desired.
  4. Pour the soup back into the pot and gently reheat. Stir in the splash of lemon juice or vinegar to brighten the flavor. Taste and adjust salt and pepper seasoning as needed before serving.