Brussels Sprouts Soup is an amazing dish that can be served from the end of summer throughout the cold winter months. It’s very easy to make and tastes delicious.
Leek | Celery | Carrots Potatoes | Parsnip | Broth Brussels Sprouts | Olive Oil Heavy Cream | Lemon | Salt Pepper | Maggi Seasoning
Prepare Vegetables Peel and chop carrots and potatoes. Then clean and chop your leek and celery. Peel the parsnip and wash Brussels sprouts, discard the outer leaves, and gently trim the ends.
Cook the Soup Heat butter and cook leeks, until softened. Add carrots and celery, cook for another 3-4 minutes, then add Brussels Sprouts, potatoes and parsnip. Pour in the broth, and cook for about 20-25 minutes.
Finish up the Soup Temper cream with warm soup broth. Pour it into the pot and check for seasoning. Garnish with parsley and serve with crusty bread.
If desired, add a few drops of lemon juice, a drizzle of extra virgin olive oil, and a few drops of Maggi seasoning for extra flavor.