Easy Brussels Sprouts Soup for Delicious Lunch

Quick and easy: perfect for a delicious lunch! Brussels sprouts soup is bright and flavorful. So beautiful that not only adults, but also children will eat it with pleasure. It can be varied by adding other vegetables and cooking in different broths. Try it!
cook time: 1h
Chloe Benton
Easy Brussels Sprouts Soup for Delicious Lunch

Nutrition Facts (per serving)

71
Calories
5g
Fat
5g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Onion 80 g
Garlic 5 g
Salt to taste
Ground black pepper to taste
Water 800 ml
Potato 300 g
Parsley 10 g
Carrot 80 g
Vegetable oil 2 tbsp
Chicken 200 g
Brussels sprouts 150 g

Recipe instructions

Step 1

Step 1
How to make Brussels sprouts soup? Prepare the necessary ingredients for this. Wash and dry the chicken. Chicken meat can be replaced with pork, beef or turkey, or you can prepare soup with vegetable broth if desired. You can replace fresh Brussels sprouts with frozen ones.

Step 2

Step 2
Pour water over the meat, put it on the fire and bring to a boil.

Step 3

Step 3
When boiling, foam will appear — it must be removed using a slotted spoon or a special spoon with holes. Add salt to the boiling broth, reduce the heat to medium, cover the pan with a lid and cook the meat until cooked. The cooking time will depend on the size of the pieces, the type of meat and its density.

Step 4

Step 4
While the broth is cooking, prepare the remaining ingredients. Peel the onions and garlic. Wash and peel the potatoes and carrots thoroughly. Divide the Brussels sprouts into pieces. Rinse the vegetables thoroughly in cold water and dry with paper or kitchen towel.

Step 5

Step 5
Leave very small cabbage stalks whole, cut large ones in half.

Step 6

Step 6
Chop the carrots into thin slices or grate them. Cut the onion in half and finely chop.

Step 7

Step 7
Heat vegetable oil in a frying pan, add onions and carrots. Stir and fry until the onion becomes transparent.

Step 8

Step 8
Cut the potatoes into small cubes or cubes.

Step 9

Step 9
Remove the finished meat from the broth, turn the heat to maximum and put the potatoes in the pan. After boiling, cook the potatoes over low heat until tender (about 15-20 minutes).

Step 10

Step 10
While the potatoes are cooking, chop the parsley as finely as possible, and pass the garlic through a press or grate it on a fine grater.

Step 11

Step 11
Place the fried onions and carrots in the pan with the prepared potatoes.

Step 12

Step 12
Add Brussels sprouts, after boiling, cook over low heat for 5-7 minutes. If using frozen, increase the cooking time to 10 — 12 minutes. Check the cabbage periodically for doneness.

Step 13

Step 13
Add garlic, finely chopped parsley and ground black pepper to the soup to taste and boil for 5 minutes. Remove the pan from the heat and, with the lid closed, let the soup brew for 15-20 minutes. Bon appetit!

Additional rubrics

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