Vegetable soup with Brussels sprouts
4 servings
20 minutes
Brussels sprout vegetable soup is a light, aromatic dish of European cuisine filled with the freshness of vegetables. Its origin is closely linked to the tradition of using seasonal products, and Brussels sprouts give the soup a refined taste with a hint of nuttiness. Potatoes make it hearty, while sautéed carrots and onions add a sweet depth. This soup is perfect for a light lunch or dinner, especially on cool days when you want to warm up. It is rich in vitamins and nutrients that support health. It is usually served hot and can be garnished with fresh herbs or a spoonful of sour cream for creaminess. Vegetarian and versatile, this soup pairs wonderfully with bread or croutons, creating a harmonious and nutritious dish for the whole family.
1
Peel the potatoes, cut them into strips, pour boiling water over them, put on the fire, and be sure to add salt.
- Potato: 300 g
- Salt: to taste
2
Peel and finely chop the onion and carrot, then sauté in vegetable oil.
- Carrot: 1 piece
- Onion: 1 piece
- Vegetable oil: 50 ml
3
Immerse the washed Brussels sprouts in boiling water with potatoes for 1-2 minutes, then remove and lightly sauté with vegetables.
- Brussels sprouts: 250 g
4
When the potatoes are almost ready, add sautéed vegetables and Brussels sprouts to the broth, boil for 5 minutes. Add salt.
- Carrot: 1 piece
- Onion: 1 piece
- Brussels sprouts: 250 g
- Salt: to taste