Roasted Vegetable Soup
November 16th, 2017
With the temperature dropping, I’ve got the perfect soup to serve on a cold winter day!
Roasted Vegetable Soup
| Servings |
| 4 people |
|
|
|
|
Roasted Vegetable Soup
|
Ingredients
- 1 pound cauliflower florets
- 1 pound brussels sprouts halved
- 2 tbsp avocado oil
- 4 slices bacon
- 2 cloves garlic minced
- 1/2 cup shallots chopped
- 3 1/2 cup bone broth
- 3/4 tsp sea salt
- 1/4 tsp black pepper
Servings: people
Units:
Instructions
- Preheat oven to 425°F. Place cauliflower and brussels sprouts on a large baking sheet. Drizzle vegetables with avocado oil. Roast in oven for 25-30 minutes.
- While vegetables are roasting, heat frying pan over medium heat and cook bacon. Reserve bacon fat. Once cooled, crumble bacon. Set aside.
- Place bacon fat in a large saucepan and put over low heat. Add shallots and garlic. Cook until fragrant, about 3-5 minutes. Add bone broth.
- Measure out 1 cup of roasted vegetables - set aside. Place the rest of the vegetables in the pot and let simmer.
- In a blender, pour contents of saucepan into the bowl. Blend until smooth.
- Serve into bowls and top with leftover roasted veggies and crumbled bacon.
