With the temperature dropping, I’ve got the perfect soup to serve on a cold winter day!
Roasted Vegetable Soup
Course:
Servings
4 people
Ingredients
- 2 cups 480.00 ml cauliflower about 1 pound
- 1 lb NaN g brussels sprouts halved
- 2 tbsp NaN ml Avocado oil
- 4 slices nitrate-free bacon
- 2 cloves garlic minced
- 1/2 cup NaN ml shallots chopped
- 3 1/2 cup 840.00 ml bone broth
- 3/4 tsp NaN ml sea salt
- 1/4 tsp NaN ml ground black pepper
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.
