Cauliflower Soup with Roasted Flaked Brussels Sprouts

Spice profile: basil, black garlic, black lime, cilantro, coriander, cumin, fennel, fenugreek, garlic, ginger, lemongrass, lime leaves, lime zest, lime oil, mushroom, nutritional yeast, onion, rosemary, shallot, sweet red pepper, Thai chiles, turmeric, white pepper

Cut up one medium onion. Remove the florets from one medium or two small cauliflower heads. Roughly chop the florets. In a soup pot sauté the onions until they just start to turn brown. Add the spice (2 tsp Stock+Spice Josh’s Fall Soup Seasoning) and sauté one minute more. Add the cauliflower and enough water to just cover. Bring to a boil and then simmer for about 30 minutes, until tender. While that is cooking take your Brussels and cut about half way up the Brussels and then “flake” off the leaves until there is just a small head left, you may need to cut again. Do this until you have a nice pile of leaves. Transfer them to a bowl and toss with oil, (I used sesame but olive is great too), and a good dash of soy sauce. Mix well, then spread onto a baking sheet and bake at 400 degrees, stirring occasionally, until crispy. Remove from the oven and set aside. Once cooked, puree the cauliflower and adjust the amount of water to make a nice soup. Add salt to taste. Serve the soup by topping with the roasted Brussels leaves and adding a drizzle of sesame or olive oil. Enjoy!