4-Ingredient Brussels Sprout SoupVeg
Discover an incredibly easy and budget-friendly Brussels Sprout Soup recipe that uses only four simple ingredients. This healthy, low-carb, and keto-friendly meal is perfect for a quick dinner. The soup features a delicious base of sautéed leeks and tender Brussels sprouts, simmered in vegetable stock, and blended until creamy. For an extra touch of flavor, serve it topped with crumbled blue cheese. Simple, nutritious, and deeply satisfying, this recipe is a must-try for any soup lover.
Ingredients
to taste Salt
to taste Pepper
One bag of brussels sprouts
One leek for leek
Two stock cubes of vegetable stock
1 l Water
as needed Butter
Blue cheese for garnish
Instructions
1
Clean and chop the leek into small pieces, ensuring any dirt is removed. Trim the bottoms off the Brussels sprouts and cut them into quarters.
2
Melt butter in a saucepan over medium heat. Add the chopped leeks and sauté gently until they are softened and translucent, being careful not to burn or crisp them.
3
Add the quartered Brussels sprouts to the saucepan with the leeks. Sauté for a few minutes to soften slightly.
4
Add the stock cubes to the pot, then pour in enough boiling water to cover the vegetables. Bring the mixture to a gentle simmer and let it cook for about 15 minutes, or until the Brussels sprouts are tender when pierced with a fork. Season with salt and pepper to taste
5
Once the vegetables are tender, remove the pot from the heat. Use a stick blender to puree the soup until it reaches a smooth consistency.
6
Allow the soup to cool slightly before ladling it into bowls. If desired, crumble a little blue cheese over the top before serving.
