Ingredients

The following ingredients have 4 Servings
  • 1 small Cauliflower (cored and chopped)
  • 12 large Brussels sprouts (end removed and chopped)
  • 3 garlic cloves (minced)
  • 1 tablespoon minced fresh ginger
  • 32 ounce low sodium vegetable broth (divided)
  • 4 cups water
  • 2 cups thawed frozen peas
  • 1 cup flat leaf parsley leaves
  • 1 cup basil leaves
  • Juice from ½ of a medium lemon
  • ½ teaspoon cayenne pepper (See Note)
  • Sea salt and black pepper to taste

Instruction

  • In a large soup pot, heat 2 tbsp (30 ml) vegetable broth on medium-high heat. Add the Brussels sprouts and cook for 5 minutes, stir occasionally. Add the cauliflower and cook for 5 more minutes, stirring occasionally. Add the ginger and garlic and stir. Cook for 2 minutes. Add the broth and water, stir well and bring to a boil. Add the peas and cook for 15 minutes, or until the cauliflower is fork tender. Add the parsley, basil, lemon juice, cayenne pepper, salt and pepper and cook for 2 to 3 minutes. Blend with an immersion blender or use a stand-up blender, until smooth and creamy. There will be some specks of the parsley, which makes it even prettier to look at.