Lenten soup with Brussels sprouts
Lenten soup with Brussels sprouts - a healthy and comforting recipe
Lenten soup is a dish that will not only warm your soul but also bring a touch of wellness to your meals. This recipe for soup with Brussels sprouts is an excellent choice for those who want to enjoy a delicious and nutritious dish without using animal-derived ingredients. Brussels sprouts, with their distinct flavor and crunchy texture, add an extra layer of taste and nutrients, turning this soup into a true feast.
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Total time: 45-55 minutes
Servings: 6
Ingredients:
- 1 medium onion
- 2 red bell peppers
- 1 kg Brussels sprouts
- 15 cm leek
- 3 tablespoons sunflower oil
- 1 jar of mixed vegetables for soup (carrot, celery, parsnip, parsley)
- Salt and pepper to taste
- 1 bay leaf
- Approximately 3 liters of water
- 1/2 can of crushed tomatoes
- Fresh dill, thyme, and parsley for garnish
Preparation instructions:
1. Preparing the ingredients: Start by peeling the onion and peppers. Wash them well under cold running water, then chop the onion into cubes and the peppers into thin strips. Clean and wash the leek, then slice it into rounds. Wash the Brussels sprouts and remove the outer leaves.
2. Sautéing the vegetables: In a large pot, add the 3 tablespoons of sunflower oil and heat it over low heat. Add the chopped onion and peppers, sautéing for 5-7 minutes until they become translucent and slightly soft. This step is essential to release the flavors of the vegetables and create an aromatic base for the soup.
3. Adding the leek: Once the onion and peppers are ready, add the sliced leek to the pot. Continue to sauté the vegetables for another 3-4 minutes, stirring constantly to prevent sticking.
4. Making the soup: Now it's time to add the jar of mixed vegetables for soup. These will add a rich and complex flavor to your dish. Pour enough water over the vegetables to cover them, and add the bay leaf, salt, and pepper to taste. Cover the pot and let it reach a boiling point.
5. Cooking the Brussels sprouts: Once the soup starts boiling, add the cleaned Brussels sprouts. Lower the heat and let the soup simmer covered for 15-20 minutes. This cooking time will allow the vegetables to soften and release their flavors.
6. Finishing the soup: After the Brussels sprouts are ready, add the crushed tomatoes. Let the soup reach a boiling point again, then turn off the heat. Season with fresh dill, thyme, and parsley, all finely chopped, to add a touch of freshness.
7. Serving: The Lenten soup with Brussels sprouts is now ready! Serve it hot, with a slice of fresh bread on the side. If desired, you can add a teaspoon of olive oil on top for extra flavor.
Practical tips:
- You can experiment with different vegetables in the jar, depending on your preferences. Carrots and celery add a pleasant sweetness, while parsnip provides a unique taste.
- For added flavor, add a teaspoon of sweet or spicy paprika during the sautéing of the vegetables.
- The soup can be stored in the refrigerator for 2-3 days. The flavor will intensify as it cools, making it ideal for meals in the following days.
Frequently asked questions:
- Can I use other vegetables? Absolutely! Experiment with vegetables like zucchini, carrots, or potatoes, depending on the season and preferences.
- How many calories does this recipe have? One serving contains approximately 150-200 calories, depending on the amount of oil used and the vegetables added.
- Is this soup suitable for vegans? Yes, the recipe is completely vegan and fits perfectly into the diet.
Delicious combinations: This Lenten soup pairs excellently with a fresh green salad or a serving of warm polenta. Additionally, a fresh lemonade or herbal tea will perfectly complete the meal.
A personal detail: I fondly remember the moments spent with family when my grandmother would prepare Lenten soups on Fridays. The aroma of fresh vegetables and the joy of gathering around the table remain precious memories that bring this recipe to life. I hope it brings you the same moments of joy and comfort!
Enjoy this Lenten soup with Brussels sprouts and don’t forget to share your experience with loved ones. Bon appétit!
Ingredients: 1 onion 2 red bell peppers 1 kg Brussels sprouts about 15 cm leek 3 tablespoons sunflower oil 1 jar of root vegetables for soup (carrot, celery, parsnip, parsley) salt and pepper to taste 1 bay leaf about 3l water 1/2 can crushed tomatoes dill, thyme, parsley
