Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.

Get our Newsletter

Food Monster

Roast Brussels Sprouts and Rosemary Soup

As fall approaches, the leaves begin to turn and the air gets a little crisper, there is little that warms my soul more than the perfect bowl of soup. Roasted vegetables and zesty herbs speak to the season- though the days are getting a little shorter and colder, nature's bounty is still alive and well. This is one of my favorite recipes for this time of year- simple but so flavorful.

Roast Brussels Sprouts and Rosemary Soup

This Recipe is :

Dairy FreeHealthyVegan


  • 2 cups fresh Brussels sprouts
  • 1 head cauliflower, chopped
  • 1 medium onion, diced
  • 2 cloves garlic
  • 3 tbsp dried rosemary
  • 1 tbsp sage
  • 4 tbsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • 1 cup vegetable stock (or water)
  • about 3 cups water
  • salt and pepper to taste


  1. Lightly grease a baking sheet lined with parchment paper, and lay sprouts across the sheet.
  2. Roast in the oven at 325 for about 20 minutes, until softened and browned slightly. Meanwhile, lightly grease a saucepan with cooking spray and drop onions in.
  3. Cover and cook on medium-low heat for about 15 minutes, and then add the garlic. Continue to cook, covered, about 10 minutes more, stirring occasionally (to be sure they don’t stick), until softened and slightly caramelized (they’ll have a sweet smell). In a different baking dish, steam the cauliflower until cooked (I used the microwave).
  4. Once all of these items are cooked, unless you have a huge food processor you’ll probably need to work in batches. Add the veggies to the food processor, and then the spices, lemon juice, vegetable stock, and about half the water.
  5. Puree until smooth. Transfer to a saucepan or pot over the stove, and add the rest of the water, the balsamic vinegar, and salt and pepper to taste. Stir and cover until hot, and serve!




Victoria Hoff is the blogger behind The Pursuit of Hippieness, a site devoted to vegan recipes, a healthy lifestyle, and daily inspiration. An aspiring singer/songwriter, she currently lives in New York City, balancing life as a student and her love for yoga, fashion, and music, and dreams of travelling the world. She believes that finding simplicity even when life is hectic is the key to happiness.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through similar recipes below:

Wild Rice Salad With Orange, Sweet Potato, Cherries and Pecans [Vegan, Gluten-Free]

Wild Rice Salad With Sweet Potato, Orange, Cherries and Toasted Pecans [Vegan, Gluten-Free]

Toasted Coconut Kale Salad With Tofu, Brown Rice, and Lime [Vegan, Gluten-Free]

Toasted Coconut Kale Salad With Tofu, Brown Rice, and Lime [Vegan, Gluten-Free]

Buffalo Chickpea Caesar Salad [Vegan, Gluten-Free]

Buffalo Chickpea Caesar Salad [Vegan]

Chopped Salad With Apple Chipotle Vinaigrette [Vegan, Gluten-Free]

For the Salad take all the vegetables that you have and toss together in a large bowl. Set aside. Dressing In a large food processor, process the apple, chipotle, rosemary, sugar. Blend until pureed, scraping down the sides as necessary. With the processor running stream in the apple cider vinegar and olive oil. Check consistency. Process in water as needed to thin the dressing down to your preference. Season with salt and pepper. Pour into container and set aside. Coconut Bacon Preheat oven to 350F In a mixing bowl, mix together everything except for the coconut flakes. Once combined, add in the flakes and stir until all coated. Place a piece of parchment on a baking sheet and pour on your flakes. Season with paprika and pepper. Bake roughly 10-15 minutes, stirring every few minutes. These flakes burn quick so be careful.

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Roast Brussels Sprouts and Rosemary Soup”

Submit to OneGreenPlanet

Terms & Conditions ×