Brussels sprouts are one kind of the veggies that should be on your menu this fall, because they come with a long list of health benefits. If you’re not quite sure how to eat them—using them to make a delicious and creamy soup is always a safe choice.
Gabrielle of Eat Drink Shrink shared an amazing recipe for Brussels soup on her blog. Her recipe requires a single package of Brussels sprouts, and you can get 4-6 servings of soup with it—making it a perfect appetizer for your dinner parties this fall.
Ingredients
- 1 pound Brussels sprouts
- 2 large shallots, chopped
- 3 cloves garlic
- 3 cups vegetable stock
- 1 cup almond milk
- 1 cup cashews, soaked
- 2 tbsp dijon mustard
- 1/2 cup dry white wine
- 1 tbsp vegan butter
- olive oil
- salt and pepper
Instructions
- After setting the oven to 375F, prepare your Brussels sprouts by washing and trimming their stems, and then cutting them in halves or quarters, depending on their size.
- Drizzle the sprouts with olive oil, season them with salt and pepper, and let them roast until they’ve softened—for about 20-30 minutes—before setting them aside.
- Cook the vegan butter and chopped shallots over medium heat for about three minutes. Once they’re translucent, add garlic to the pan and cook it for two minutes before adding the wine and lowering the temperature.
- Blend soaked cashews, almond milk, dijon, and broth with the shallot mixture and roasted Brussels sprouts until smooth.
- After blending the mixture, return the pureed soup to the pot. Adjust salt and pepper if needed, and serve while warm.
