Cauliflower Soup with Sauteed Brussels Sprouts


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I’ve made this cauliflower soup several times, it’s a creamy smooth wonderfully tasting soup that’s topped with Sauteed Brussels Sprouts.


Ingredients for Cauliflower Soup:
1 tbsp diced onion
4 cloves garlic, minced
2 tbsp olive oil
5 cups chopped cauliflower
2 cups chicken broth
Salt and pepper to taste
1 tbsp sherry vinegar

Ingredients for Sauteed Brussels Sprouts:
1 tsp olive oil
1 tsp butter or ghee
1 tbsp diced onion
2 cloves garlic
2 cups Brussels sprouts, cleaned and thinly sliced with knife
salt and pepper
1/4 tsp celery seed

Directions for Cauliflower Soup:
In a large saucepan, heat olive oil over medium heat. Add the onion and garlic, saute for 2 minutes. Add the cauliflower to the onion and garlic mixture in the saucepan, reduce the heat to low, and sprinkle with salt, saute for about 5 minutes, stirring occasionally.

Add the broth and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the cauliflower is tender. Remove from the heat. Using a blender (I used a nutri-bullet), puree the soup. Stir in the sherry vinegar and season with salt and pepper.

Directions for Sauteed Brussels Sprouts:
In a small non-stick skillet, heat the olive oil and butter. Add the garlic and onion, saute for 1 minute. Add the Brussels sprouts, salt, pepper, and celery seed. Stir well. Cook for about 5 minutes, or until the Brussels sprouts are tender.

Serve the soup topped with the sauteed Brussels sprouts.

Adapted from


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