:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Q2FSm1yj1YnDCCwnWpKG/398a5cc8d9bdf3f15d4ee1cfb40440.jpeg "Brussels Sprout Soup")
Source: foxysgraphic from Canva
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.
Ingredients
- 300 g Pink cabbage
- 2 pcs carrots
- 1 pcs onion
- 2 teaspoons olive oil
- 1 Cup vegetable broth
- 1 teaspoon salt
- 11⁄2 teaspoons freshly ground black pepper
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Directions
Wash and dry the brussel sprouts. Peel the carrots and onions.
Heat the olive oil in a pan and fry the onion in it, which we have cut into thin strips.
Add the Brussels sprouts and thinly sliced carrots and fry until golden.
Add the broth and simmer covered over moderate heat for about 20 minutes, or until the vegetables are soft.
We transfer everything to the blender and blend until smooth.
Add salt and pepper to taste. If the soup is too thick, we can thin it out with some broth.
Serve warm with toasted bread.
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