BRUSSELS SPROUTS AND TOMATO SOUP
Ingredients
¾ lb. Brussels sprouts, halved
½ cup of celery root, chopped
1 red bell pepper, deseeded and chopped
1 carrot, chopped
1 small onion, chopped
3-4 medium tomatoes, blended
1-2 tbsp. oil
5-6 cups of vegetable stock or boiled water
Bay leaf
Nutmeg
Parsley
Salt and paprika
Lemon zest from ½ lemon
Coriander seeds, crushed
¾ lb. Brussels sprouts, halved
½ cup of celery root, chopped
1 red bell pepper, deseeded and chopped
1 carrot, chopped
1 small onion, chopped
3-4 medium tomatoes, blended
1-2 tbsp. oil
5-6 cups of vegetable stock or boiled water
Bay leaf
Nutmeg
Parsley
Salt and paprika
Lemon zest from ½ lemon
Coriander seeds, crushed
Cut off the end of each sprout and cut in half.
In a soup pot, heat the oil and sauté onion for 2 min. Add celery, carrot, paprika, nutmeg and sauté for another 3 min. Pure in the vegetable stock or boiled water, bring to a boil, reduce the heat and cook for 8 min. Add the Brussels sprouts, bell pepper and continue cooking for 4 min. Add blended tomatoes, bay leave, coriander, bring your soup to a boil and cook for father 10 min. Stir in the lemon zest and turn off the heat. Sprinkle with parsley and serve.
Sincerely yours,
Nellie
Nellie
