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š§ Cheese Please:
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Roasted Brussels Sprouts Cheddar Soup
Cozy up with a bowl of creamy, cheesy, and oh-so-nourishing Roasted Brussels Sprouts Cheddar Soup!
Did you know that Brussels sprouts are a member of the cruciferous vegetable family, which also includes broccoli, cauliflower, and kale?
These tiny green orbs are packed with vitamins, minerals, and antioxidants that have been shown to have anti-inflammatory properties and support overall health.
In fact, Brussels sprouts are one of the richest sources of vitamin K, which plays a critical role in bone health and blood clotting.
They’re also an excellent source of fiber, vitamin C, and folate.
Now, let’s talk about the flavor! This soup is an incredible blend of roasted Brussels sprouts, caramelized roasted carrots, and savory celery, all simmered in a rich and creamy broth.
The addition of freshly shredded cheddar cheese takes it to a whole new level of deliciousness.
So, go ahead and indulge in a bowl (or two!) of our nutritious and delicious soup.
Your taste buds and body will thank you!
I ADORE these little green orbs that look like mini cabbages.
I didn’t find my love for Brussels until I reached my 30s – so never give up on trying new things…or trying things again!
Brussels sprouts often get a bad reputation due to the smell, but there are many health benefits that make Brussels a great superfood to include in our diets each week!
This green vegetable has properties that can promote weight loss, aid in digestion, and potentially help prevent many diseases.
Did you know this fun fact?! …
Brussels sprouts didnāt actually originate in Belgium!
They are native to the Mediterranean (along with other types of cabbage).
But in the 1200s, they were grown near Brussels, Belgium, which is where they got their name.
If you turned up your nose at Brussels sprouts as a kid, definitely give them another try ā their nutrition power makes them a great addition to your regular rotation.
Low in calories and high in anti-inflammatory compounds, Brussels sprouts contain kaempferol, which appears to promote heart health and cut cancer risk.
They are also a rich source of vitamin K, which helps with blood clotting and bone health.
PLUS ā¦ they promote stable blood sugar and are a good source of ALA omega-3 fatty acids, which supports brain health, fights insulin resistance, and may improve triglyceride levels.
Tip: Try them roasted. So delicious! Toss them on salads, eat them as a side dish, or add them to your soup like this recipe.
REFERENCES:
Brussels Sprout
Benefits of Brussels Sprouts
š§ Cheese Please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed or local cheese ON SALE and shred it myself…. or better yet: enlist one of the kids for this duty.
Your finished soup will turn out much better!
Most pre-shredded varieties are coated in strange things (anti-caking & clumping) that actually interfere with the natural texture and the beautiful melting qualities.
Cellulose anyone? Turn your package of pre-shredded cheese over and read through the actual ingredients.
You may be surprised to see the additives that are there to keep the shreds looking nice in the package.
š„Use ANY unsweetened/plain milk of your choice. My personal favorite for this soup is unsweetened coconut milk, almond milk, or cashew milk.
Any unsweetened nut milk, coconut milk, or high-quality grass-fed cow’s milk/cream all work really well here.
Use what you personally like and have on hand.
4 servings
Ingredients:
- 1 lb. Brussels sprouts, trimmed and halved
- 1 or 2 large carrots, peeled and chopped
- 2 Tbsps avocado oil, divided
- sea salt and ground black pepper, to taste
- 2 or 3 celery ribs, diced
- 1 large shallot, diced
- 3 fresh garlic cloves, minced
- 3 cups chicken bone broth or vegetable stock
- 1 cup milk of choice (see tips above)
- 6 ozs freshly shredded cheddar cheese
Instructions:
Preheat your oven to 375 degrees f. and line a sheet pan with parchment paper.
Place your chopped Brussels sprouts and carrots on your prepared sheet pan.
Drizzle with 1 Tablespoon of oil and season with sea salt and pepper to taste. Arrange in a single layer and roast for about 30 minutes, stirring a few times during roasting.
Meanwhile, as your Brussels are almost finished roasting, heat the remaining oil in a large Dutch oven or stockpot and add your diced celery and shallots then sautƩ for a few minutes until they start to become more translucent.
Add garlic and sautƩ for another minute.
Once your Brussels and carrots are finished roasting, transfer them to the stockpot with your celery and shallots. Add in your broth and milk then simmer for 20 minutes or so to allow flavors to develop.
Remove from heat and stir in the freshly shredded cheddar cheese.
Using an immersion blender, carefully blend your soup until smooth. Alternatively, you can work in small batches and blend in a high-speed blender.
Season to your taste.
Serve hot.
Enjoy!
šRachel
Ingredients
- 1 lb. Brussels sprouts, trimmed and halved
- 1 or 2 large carrots, peeled and chopped
- 2 Tbsps avocado oil, divided
- sea salt and ground black pepper, to taste
- 2 or 3 celery ribs, diced
- 1 large shallot, diced
- 3 fresh garlic cloves, minced
- 3 cups chicken bone broth or vegetable stock
- 1 cup milk of choice (see tips above)
- 6 ozs freshly shredded cheddar cheese
Instructions
- Preheat your oven to 375 degrees f. and line a sheet pan with parchment paper.
- Place your chopped Brussels sprouts and carrots on your prepared sheet pan.
- Drizzle with 1 Tablespoon of oil and season with sea salt and pepper to taste. Arrange in a single layer and roast for about 30 minutes, stirring a few times during roasting.
- Meanwhile, as your Brussels are almost finished roasting, heat the remaining oil in a large Dutch oven or stockpot and add your diced celery and shallots then sautƩ for a few minutes until they start to become more translucent. Add garlic and sautƩ for another minute.
- Once your Brussels and carrots are finished roasting, transfer them to the stockpot with your celery and shallots.
- Add in your broth and milk then simmer for 20 minutes or so to allow flavors to develop.
- Remove from heat and stir in the freshly shredded cheddar cheese.
- Using an immersion blender, carefully blend your soup until smooth. Alternatively, you can work in small batches and blend in a high-speed blender.
- Season to your taste.
- Serve hot.
- Enjoy!
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