Roasted Brussels Sprouts and Sweet Potato Soup - Seriously Soupy |
Roasted Brussels Sprouts and Sweet Potato Soup
Ingredients:4 cups of vegetable broth
1 yellow onion, peeled and chopped
2-3 cloves of garlic, minced
Stalk of brussels sprouts, chopped
2 sweet potatoes, cut up
1/2 teaspoon of cinnamon
3 teaspoons fresh ginger, grated
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon dried rosemary
1 tablespoon of salt and pepper
2 tablespoons curry powder
drizzle of olive oil
Directions:
Pre-heat oven to 400 degrees. Cut up the brussels sprouts and place them on a baking pan or a sheet of aluminum foil. Drizzle with olive oil, salt and pepper and let cook for 40 minutes. Chop up the onions, garlic and ginger and place them in a pot, along with the vegetable stock. Bring to a slight boil and add the sweet potatoes, rosemary, bay leaves, thyme, cinnamon, curry, salt and pepper. Check on the brussels sprouts and add them to the pot (when soft). Cover and let cook for another 30-40 minutes. Taste and add salt or pepper (if needed). Blend the soup together in a blender or with a immersion blender. Enjoy!
Seriously Soupy Serena
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