Can I freeze roast brussels sprouts and rosemary soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Why is roast brussels sprouts and rosemary soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does roast brussels sprouts and rosemary soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is roast brussels sprouts and rosemary soup [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

6.8K Views 14 years ago

Roast Brussels Sprouts and Rosemary Soup
[Vegan]

Name: Roast Brussels Sprouts and Rosemary Soup [Vegan]
Yield: servings
Cuisine: NO info

VH By: Victoria Hoff: Blogger, The Pursuit of Hippieness

Author Bio

Victoria Hoff is the blogger behind The Pursuit of Hippieness, a site devoted to vegan... Read More

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Recipe: Roast Brussels Sprouts and Rosemary Soup

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Roast Brussels Sprouts and Rosemary Soup [Vegan]

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Ingredients You Need for Roast Brussels Sprouts and Rosemary Soup [Vegan]

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

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How to Prepare Roast Brussels Sprouts and Rosemary Soup [Vegan]

Lightly grease a baking sheet lined with parchment paper, and lay sprouts across the sheet.
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.
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).
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.
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!