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BRUSSELS SPROUTS AND TOMATO SOUP

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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
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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.

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Sincerely yours,
               Nellie

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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog