Vegan Roasted Broccoli Potato Soup

Roasted Broccoli: Preheat oven to 425 degrees. Cut several heads of broccoli into medium sized pieces and peel/slice a few cloves of garlic. Put the broccoli and garlic into a large bowl and toss with olive oil, sea salt and black pepper. Put them on a large baking sheet in the oven to roast until they’re browned, turning half way. It will take approx 20 minutes.

Roasted Broccoli Potato Soup: Follow roasting instructions for broccoli above. While the broccoli is roasting, boil 4 large potatoes, drain and set aside. Put the roasted broccoli, cooked potatoes and 3~4 cups of  vegan vegetable broth in a large pan and bring to a boil. Turn it off and let cool for a few minutes. Put the mixture into a high speed blender (do it in batches) and blend until smooth. Add extra seasonings if desired. You can add cooked broccoli or other cooked veggies into the soup afterward to make it chunky.

Roasted Brussels Sprouts with Garlic

INGREDIENTS:

2 LBS Brussels sprouts

2-3 TBSP minced garlic (5-6 cloves)

2 TSP lemon juice

4 TBSP olive oil

Fresh ground black pepper

Sea salt

DIRECTIONS:

Preheat oven to 350°F. Wash & peel outer leaves from the brussels sprouts, trim the stem and cut in half. Place Brussels sprouts & minced garlic in a roasting pan. Add the lemon juice and olive oil, coating the brussels sprouts. Sprinkle with sea salt and black pepper. Cook on the top rack for 20 mins. Take the pan out and stir them around, and then return to the oven to cook for another 20 minutes, or until they are soft and dark brown at the edges.