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Brussels sprouts soup

Brussels Sprouts Soup

Wholesome, colorful, and fragrant — delicious with sour cream! Brussels sprouts soup is very good for you. For a meatless version, make it with vegetable broth. Adjust the amount of water to taste, depending on how thick you'd like the soup to be.

Pearl

Recipe author

Composition / ingredients

Servings:

Brussels sprouts

150

Chicken

200

Potatoes

300

Onion

Carrot

Water

800

Vegetable oil

Parsley

Garlic

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 33 % 4 g

Carbohydrates 42 % 5 g

69 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

You'll need a fairly simple set of ingredients to make Brussels sprouts soup.
Step 2:

First, make the broth. Rinse the chicken (or chicken parts) and put it in a pot. You can use pork, beef, or turkey instead. Add water, cover, and set over high heat.
Step 3:

After a while the water will start to boil and foam will form. For a clear, attractive broth, skim off the foam with a spoon or a slotted spoon. Salt the boiling broth, reduce the heat to medium, cover, and cook the meat until tender — about 40–50 minutes.
Step 4:

While the broth cooks, prep the rest of the ingredients. Peel the potatoes, onion, carrot, and garlic. Wash the peeled vegetables, the parsley, and the Brussels sprouts.
Step 5:

Leave the very small sprouts whole and cut the larger ones in half.
Step 6:

Cut the carrot into thin sticks or grate it, if you prefer. Cut the onion in half and chop each half as finely as possible.
Step 7:

Heat the vegetable oil in a skillet and add the chopped vegetables. Sauté, stirring, until the onion turns translucent.
Step 8:

Cut the potatoes into small sticks or cubes.
Step 9:

Take the cooked meat out of the broth, turn the heat to high, and add the potatoes. Once it boils, lower the heat and cook the potatoes until tender (about 15–20 minutes).
Step 10:

While the potatoes cook, chop the parsley as finely as possible and press the garlic (you can leave the garlic out if you like).
Step 11:

Add the sautéed vegetables to the pot with the cooked potatoes.
Step 12:

Then add the Brussels sprouts. Turn the heat back to high and, once it boils, cook for just a minute or two — don't leave the soup on the heat longer, or the sprouts will overcook. Taste again and add salt if needed.
Step 13:

Stir in the parsley and garlic. Take the pot off the heat and let the soup rest, covered, for about 15–20 minutes.