A true healthy soup, nutritious, delicious, creamy and capable of filling the most stressful days with color and joy. We are talking about the Brussels sprouts soup, a simple dish, made with genuine ingredients and perfect for a light but tasty dinner. And then the soup provides fibers and precious antioxidants contained in Brussels sprouts. In fact, studies have shown that the intake of Brussels sprouts, even cooked, helps to reduce the risk of developing cellular degeneration, since the levels of a substance are decreased, produced when the DNA undergoes damage and mutations (Verhagen et al, Carcinogenesis, 1995). Enjoy your amazing soup!
800 grams of Brussels sprouts
1 red onion
Extra virgin olive oil
Clean the Brussels sprouts, remove their outer leaves and cut them into slices. Clean the onion and slice it finely. Peel the potatoes and cut them into chunks. In a large pot, combine a drizzle of extra virgin olive oil and the onion and brown. Add the Brussels sprouts and potatoes, mix and cook for a couple of minutes, season with salt. Pour in the vegetable broth, just enough to completely cover the vegetables. Bring to the boil, lower the heat and cook for 25-30 minutes with the lid closed. Remove from the heat and blend with the immersion blender. Distribute on plates, season with a sprinkling of pepper and serve. You can decorate with chopped almonds and sunflower and pumpkin seeds or with a few slices of sautéed Brussels sprouts.