Roasted green Brussels sprouts and cauliflower soup
• 450g cauliflower florets
• 450g Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 teaspoon butter
• 50g shallots, chopped finely
• 850ml vegetable broth
• 3/4 teaspoon salt
• black pepper, to taste
Preheat oven to 220° C. Line a large baking sheet with foil and spray with oil. Place the cauliflower and the brussels sprouts (cut side down) on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the broth and simmer 5 minutes. Add the broth and simmer 5 minutes. Shut the oven, reserve about a quarter of the roasted vegetables and keep warm on the baking sheet.
Transfer the rest to the pan and simmer 2 minutes. Transfer to the blender and blend until smooth. Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.