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Brussels Sprout Soup

This soup is full of flavor and very nutritious. It's ideal for cold winter evenings or as a light lunch. Thanks to Brussels sprouts and carrots, it's rich in vitamins and fiber, making it not just tasty, but also healthy.

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Ingredients

number of servings
4
  • 300 g Pink cabbage Added to
  • 2 pcs carrots Added to
  • 1 pcs onion Added to
  • 2 teaspoons olive oil Added to
  • 1 Cup vegetable broth Added to
  • 1 teaspoon salt Added to
  • 112 teaspoons freshly ground black pepper Added to
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Directions

35 min.
1. Step

Wash and dry the brussel sprouts. Peel the carrots and onions.

2. Step

Heat the olive oil in a pan and fry the onion in it, which we have cut into thin strips.

3. Step

Add the Brussels sprouts and thinly sliced carrots and fry until golden.

4. Step

Add the broth and simmer covered over moderate heat for about 20 minutes, or until the vegetables are soft.

5. Step

We transfer everything to the blender and blend until smooth.

6. Step

Add salt and pepper to taste. If the soup is too thick, we can thin it out with some broth.

7. Step

Serve warm with toasted bread.

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