Brussel Sprout Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Extra Virgin Olive Oil1 large onion (peeled and chopped)6 cups vegetable stock1 large potato (peeled and chopped)3 cups Brussel sprouts (trimmed) approx. 1 lbpinch of saltfresh ground black pepperlarge pinch of ground nutmeg1/2 cup of soy milk
Makes 6 servings
Place the Extra Virgin Olive Oil in a large pan, add the onions and cook over low heat for 5 minutes.
Add the vegetable stock and the potato and bring to a boil.
Cover and simmer for 10 minutes.
Add the Brussel sprouts, salt, pepper and nutmeg and bring back to the boil. Cook for 8 - 1- minutes or until "just" cooked.
Be careful not to "overcook" the sprouts or the flavour will be spoilt.
Leave the mixture to cool slightly.
Place the vegetables and stock in the blender and blend until smooth.
Reheat and adjust the seasoning then add the soy milk just before serving.
Put in French Onion soup bowls and garnish with fresh parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNA2007CANADA.
Place the Extra Virgin Olive Oil in a large pan, add the onions and cook over low heat for 5 minutes.
Add the vegetable stock and the potato and bring to a boil.
Cover and simmer for 10 minutes.
Add the Brussel sprouts, salt, pepper and nutmeg and bring back to the boil. Cook for 8 - 1- minutes or until "just" cooked.
Be careful not to "overcook" the sprouts or the flavour will be spoilt.
Leave the mixture to cool slightly.
Place the vegetables and stock in the blender and blend until smooth.
Reheat and adjust the seasoning then add the soy milk just before serving.
Put in French Onion soup bowls and garnish with fresh parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNA2007CANADA.
Nutritional Info Amount Per Serving
- Calories: 106.3
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 26.7 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 3.7 g
- Protein: 3.9 g
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