Sunday, October 23, 2011

Brussels Sprouts Soup

This time of the year in produce section of the stores you can find this miniature cabbages with  an unusual name Brussels sprouts. It is delicious and super healthy: Brussels sprouts are from  a very respectful family of cruciferous vegetables with it's fantastic benefits. I always buy a pound or two when I see it, and work around the ingredient. Today I made an easy soup, the kind my grandma use to make as a quick meal. Although she made it with a regular cabbage, I find that making it with baby cabbages is just as good.

My writing was interrupted by a thunderstorm, which in this parts of the country is earth shaking...  Can't get use to it.


Brussels sprouts soup


  • Brussels sprouts 1/2 lb
  • Mushroom broth - 4-5 cups
  • One medium size onion, chopped
  • One Idaho potatoe or 3-4 baby Yukon gold (or any other potatoes),  cubed to 1/2 inches (1 cm) pieces
  • One carrot, shredded
  • 1 tsp olive oil
  • 1/2 tsp dry dill
  • 2-3 strings of fresh parsley
  • 1 Cayenne pepper (fresh or dry).

1. Bring to a boil 2 cups (0,5 l) of water with one tsp of salt, add quartered Brussels sprouts, and boil for 2-3 minutes. I set a timer for this task. Then, remove Brussels sprouts from the pot, set aside.

2. In a soup pot preheat olive oil, add onions and saute on a medium-high heat for about 2-3 minutes. (Please, don't leave the kitchen and don't talk on a phone. Focus on your cooking.)
Stir the onions 3-4 times, then add Brussels sprouts to it and cook for another minute.

3. Add mushroom broth (or vegetable broth, or just plain water) and  potatoes.

4. Bring to a boil, stir and reduce heat to a medium and simmer for 15 minutes. Set the timer.

5.  15 minutes later, add carrots, and taste. Adjust flavor by adding salt, and herbs if you like it.

I add dry dill, fresh parsley, crushed Cayenne pepper from my garden.

6. Stir, and taste, taste, taste again! Turn off the heat. Let the soup rest for 10-15 minutes. Serve with a small dollop of sour cream or Veganaise.

It is delicious, even though it's not picture perfect...

Sometimes grandma made this soup with a corn meal. If you want to try it, add a Tablespoon of coarse corn meal when you add potatoes to the soup.

I still have some Brussels Sprouts left. It will go in my vegetarian variation of Polish Hunter's stew.
Keep reading my blog for the recipe.

Until next time,
Cowboy Country Vegetarian

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