Brussels Sprout and Potato Soup
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Source: https://recipheon.com/en/recipes/soups/brussels-sprout-and-potato-soup
About this recipe
Brussels sprout and potato soup is a simple vegetable-broth soup built on onion and olive oil. Brussels sprouts give it their distinctive, lightly savory flavor, while potatoes mellow the soup and make it more satisfying. Sautéing the onion in olive oil draws out a deeper vegetable flavor, so the short ingredient list still produces a well-rounded result. It is a good way to use Brussels sprouts in a warm everyday meal.
Ingredients
Servings: 4
300 g Brussels sprouts
3 potatoes
1 onion
900 ml vegetable broth
1 tablespoon olive oil
Steps
Remove the outer leaves and tough stem ends from the Brussels sprouts, halving any larger sprouts. Peel and dice the potatoes, then finely chop the onion.
Briefly sauté the onion in the olive oil until tender before adding the Brussels sprouts and potatoes to the broth.
Add the Brussels sprouts and potatoes, pour in the broth, and cook for 18–25 minutes, until the vegetables are tender.
Remove the soup from the heat when the potatoes are tender and the Brussels sprouts still retain a little texture. Serve promptly rather than holding it in the pot.
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