Brussel Sprout Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Brussel Sprout Soup calories by ingredient
Introduction
Nutritious and hearty for cold winter days Nutritious and hearty for cold winter daysNumber of Servings: 6
Ingredients
-
1 tbsp Extra Virgin Olive Oil
1 large onion (peeled and chopped)
6 cups vegetable stock
1 large potato (peeled and chopped)
3 cups Brussel sprouts (trimmed)
approx. 1 lb
pinch of salt
fresh ground black pepper
large pinch of ground nutmeg
1/2 cup of soy milk
Directions
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.
Member Ratings For This Recipe
-
CD12303839
