alcoholic soup with brussels spouts and cauliflower

Ingredients:

• 200 gr brussels sprouts

• 500 gr cauliflower

• 1 onion

• 100 gr mushrooms of your choice

• red wine

• 3 cups vegetable broth

• turmeric

• ground pepper

• rosemary

Instructions:

Preheat your oven to 200 degrees. Use a baking paper and line it on a tray. You may spray it with some olive oil but it is not necessary (I didn't). Wash carefully the cauliflower and the sprouts, and then divide the cauliflower into florets and cut the sprouts in halves. Place them on the baking sheet, and roast on the bottom third of the oven 20-25 minutes. Prepare your vegetable broth in a small pot and in the meantime saute the onion. Cook until translucent, adding ground pepper and salt if you want. Transfer the onion in the boiling broth. From the roasted cauli-sprouts keep 1/3 and transfer all the rest into the broth. Simmer for 5 minutes. Then use a hand-blender and blend the soup until smooth. Add the turmeric and some more ground pepper.

For the mushrooms use the same pan you used for the onion and saute them as well. Season with rosemary and pour in some red wine.

Serve in a bowl topped with the roasted vegetables and the alcoholic mushrooms!

Enjoy while hot!