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Brussels Sprouts Soup

Brussels Sprouts Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 leek cleaned and chopped
  • 2 stalks celery chopped
  • 3 medium carrots chopped
  • 1 parsnip whole or chopped
  • 3 cups brussels sprouts cleaned, outer leaves removed, whole or cut in half
  • 2 tbsp extra virgin olive oil or butter + optional more extra virgin olive oil for drizzling to finish up the soup
  • 5 cups broth chicken or vegetable
  • 1/2 cup heavy cream
  • Lemon juice optional
  • Salt and pepper to taste
  • Maggi seasoning optional to taste

Method
 

  1. In a Dutch Oven or other pot with a lid, heat up butter or olive oil; Add leeks and cook for about 3 minutes, until softened.
  2. Add carrots and celery and cook for another 3-4 minutes. Add Brussels Sprouts, potatoes and parsnip.
  3. Pour in the broth, cover and cook for about 20-25 minutes, until all the veggies are cooked.
  4. Pour the cream into a cup and slowly add some of the soup broth to temper the cream.
  5. Once you have a full cup of liquid, pour it over into the pot; check for seasoning and adjust with salt and pepper.
  6. Garnish with parsley and serve with crusty bread. For an extra flavor's boost add few drops of freshly squeezed lemon juice, a drizzle of extra virgin olive oil and few drops of Maggie seasoning (all of which are optional).

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