Not in my wildest dreams would I have ever came up with Brussels sprouts soup but I was moving and I didn’t want to fill my fridge so I used what I had. Amazing! It was devoured and loved. I knew that I had to share this soup idea. I originally used my own chicken broth but I don’t have any this time. I brought this soup to share with others so to be on the safe side I made it vegan. For my protein I like assortment of mixed canned beans or lentils or quinoa or with whatever you have. I named it Festive brussels sprouts soup because it has a lot of red and green.
Oil ( coconut oil or olive oil)
1 diced onion
2 diced celery
3 garlic cloves
4 diced carrots
2 diced red peppers
1 liter broth
3 cups water
4 cups cut in half Brussels sprouts
Bouillon cube for a flavor punch or salt
Dried Parsley to taste
Prep the vegetables. In a large pot fry the onion for a couple minutes then add celery and fry for a couple more minutes. Add carrots, garlic, pepper and parsley, fry for a few more minutes. Add the rest of the ingredients and bring to a boil, turn down heat and let simmer for 20 minutes.
This makes a lot so half the recipe if it’s not feeding a lot of mouths. This is enough to feed my family twice and a little extra for my lunch.
Prepping takes a while so trim and cut the brussels sprouts in advance.