1/3 cup low-sodium soy sauce1/3 cup rice vinegar1/4 cup dark brown sugar2 tablespoons grated ginger2 cups low-sodium chicken broth1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces2 carrots, cut into 1/8-inch rounds8 ounces Brussels sprouts, thinly sliced or shredded2 scallions (white and light green parts), sliced
canola cooking spray16 oz cauliflower florets16 oz brussels sprouts, halved2 tbsp olive oil1 teaspoon butter (or more oil for DF, W30, V)1/2 cup chopped shallots3 1/2 cups vegetable broth3/4 teaspoon kosher saltblack pepper, to tasteRead more at http://www.skinnytaste.com/roasted-brussels-sprouts-and-cauliflower-soup/#dqUwU6LR9oLcQbxd.99
Combine the soy sauce, vinegar, sugar, ginger, and chicken broth in a medium saucepan and bring to a boil. Add the chicken and carrots and simmer for 6 minutes. Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, about 2 minutes more. Divide among individual bowls and top with the scallions.
Preheat oven to 450F.Line a large large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the broth and simmer 5 minutes.Shut the oven, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.Transfer the rest to the pot and simmer 2 minutes.Transfer in two batches to the blender and blend until smooth.Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.Read more at http://www.skinnytaste.com/roasted-brussels-sprouts-and-cauliflower-soup/#dqUwU6LR9oLcQbxd.99