Recipe graciously provided by our friends at Lighter, who are using plant-based science to help the world eat better.
This colorful supper earns its place at the table. Lightly sweet pumpkin puree and savory dried rosemary compliment each other perfectly, while the roasted Brussels sprouts turn deliciously golden brown when roasted at high heat. The canned cannellini beans pack the soup with protein and give it a creamy texture without the need for cream. Soup's on!
- 1 slice Bread (whole-grain or gluten-free)
- 1 1/2 cups Brussels sprouts
- 3/4 cup Canned pumpkin puree
- 3/4 tsp Dried rosemary
- 1 clove Garlic
- 1 1/2 cups Low-sodium vegetable stock/broth
- 1/2 can No-salt canned cannellini beans
- 1 tbsp Olive oil
- 1/2 Onion
- to taste Salt & pepper
1. Produce Prep: Rinse the Brussels sprouts and trim the rough ends. Cut each in half. Peel the onion and garlic. Chop the onion, and mince the garlic.
2. Preheat the oven to 400 degrees. On a baking sheet lined with foil or lightly oiled, spread out the halved Brussels sprouts. Drizzle with half of the olive oil measurement, salt and pepper and stir to combine and coat the sprouts. (For oil-free version of recipe omit the oil.)
3. Roast the Brussels sprouts for 30-40 minutes, or until they are browned all around. Shake the pan or stir occasionally to even out the browning.
4. In a large pot, bring the rest of the olive oil up to low heat. Add the onions and saute for 5-8 minutes, stirring occasionally, until the onions have caramelized. (For oil-free version, use water instead olive oil.)
5. Stir in the garlic and cook for another minute.
6. Add in the vegetable stock/broth, pumpkin puree and dried rosemary, and bring up to a boil. Reduce heat to low and simmer for 5 minutes.
7. Drain the canned cannellini beans, stir the beans into the soup, and then remove soup from heat. Let it cool for a few minutes before blending.
8. Toast the whole grain bread and cut into squares like croutons.
9. Using an immersion blender, standing blender or food processor, blend the soup until smooth. (Depending on the quantity of soup, you may need to blend in multiple batches.) Add salt and pepper to taste.
10. Top a bowl of the soup with the toasted croutons, sprinkle with additional herbs or hot sauce, and serve hot with the side of Brussels sprouts.