Minty Green Pea Cream Soup with Roasted Vegetables

Chop the red onion and begin to sauté it in a little olive oil. Once browned, add the finely chopped garlic and sauté until fragrant.

Add the frozen peas and the peeled, diced potatoes. Pour in the broth, season with salt to taste, and cook until tender.

While the soup is cooking, peel the sweet potato, cut it into small cubes, and spread them on a baking tray lined with parchment paper. Remove the outer 1-2 small leaves from the Brussels sprouts and cut them in half. Place them cut-side down next to the sweet potato cubes. Drizzle with olive oil, season with salt, and bake in a preheated oven at 180 degrees Celsius for 15-20 minutes.