Winter Brussel Sprout Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Low fat vegetable soup with cruciferous vegetables. Ingredients:
200 g broccoli (one small crown) |
840 g cauliflower (one head) |
700 g zucchini (4 medium) |
18 g garlic (4-6 cloves) |
16 c chicken stock (low sodium if possible) |
4 c brussel sprouts (two containers) |
6 g black pepper (1 t) |
1088 g red potato with skins (8 - 2.5 spheres) |
Directions:
1. Wash all vegetables
2. Chop into large pieces (1-2 ) the Broccoli, Cauliflower, Zucchini, and Potatoes
3. Place into large pot with garlic, pepper, salt and broth
4. Cook until tender (30 minutes - 2 hours (on low))
5. Mash a third of the pot contents with either a potato masher or hand blender
6. Peel and quarter brussel sprouts
7. Cook brussel sprouts in soup until just tender
8. Check and adjust seasoning
9. Serve as is or with a tablespoon of parmesan cheese on top
10. You will need to count the cheese seperately
11. To make it vegan, substitute vegetable stock for the chicken stock
12. The servings are estimated at one cup
13. The stock in the recipe is not entered as low sodium, giving a higher sodium analysis than actual
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