Baby Brussels Sprouts Soup ( in 12 minutes)

 Baby Brussels sprouts soup is delicious and can be prepped and cooked rather quickly- in just 12 minutes.

This is one of my old favorites, and I'm bringing it back to share on Weekend Cooking and Souper Sunday (2 wonderful low key and more personal blog parties where anyone can share a food related post for Weekend Cooking or a soup, salad, or sammie recipe for Souper Sunday. 

Do you hate or love Brussels sprouts? 

For most people there is no in-between. 

If you love them, make this soup. 

If you haven't liked them in the past, I'm asking you to give them a chance. If they aren't overcooked, you might like like them. They actually taste like little cabbages. 

I've learned ways to cook this controversial vegetable so I now actually like Brussels sprouts (I didn't always), and I've been getting super excited about making fall soups since the weather has been getting cooler. 

Need a soup for Thanksgiving? 

The supermarkets, farmer's markets, and Trader Joe's ususally carry fresh stalks of farm fresh Brussels sprouts (of course feel free to use frozen- I did) around Thanksgiving. You might have to add 5-10 minutes to the cooking time if you use fresh Brussels sprouts because they tend to be not only firmer, but also larger than the petite frozen.

These are my favorite  frozen Brussels sprouts.
I remove them from the bag and cook them in the soup.

Fresh brussels sprouts on a stalk - cut each sprout in half for this soup

This soup is perfect for the busy cook who likes healthy recipes. It took only 5-7 minutes to prep and 10-12 minutes to cook, yet it tasted warm, delicious, and comforting. It's a nice nutritious fall soup to add to your repertoire. 


How to Start To Acquire A Taste For Brussels Sprouts

If you you hate don't care for brussels sprouts, the best way to try them is roasting them. They come out crispy and crunchy and are absolutely delicious. I have never met anyone who hasn't tried and enjoyed  My recipe for : Wendy's crunchy and crispy Vegetable balls .

If you do like Brussels sprouts then you will love this soup. They sprouts are not mushy, smelly, or overcooked.  Enjoy it- it's soup weather.

 Judee Algazi from Gluten Free A-Z Blog
Prep Time: 5-7 minutes
Cook Time: 10-12 minutes
Serves: 4

Ingredients: 

1 pound small brussels sprouts- cut in half if fresh or
( I used frozen- Hanover petite Brussels Sprouts- no need to cut in half)
2-3 cloves of garlic, peeled and pressed or chopped
1 large leek- white part diced
2 medium shallots- peeled and sliced
2 medium carrots, diced
3 cups of water
3 cups of hot vegetable broth
Sea salt and cracked pepper to taste
1/4 cup of vegetable broth or 1 tablespoon of oil for sautéing the vegetables- your choice

Directions:

Sauté the garlic, leeks,  shallots and carrots in a 3 quart soup pot. Add the small brussels sprouts ( if large cut in half) and the water. Bring to a boil and then reduce flame somewhat and cook for about 7 minutes. Add the vegetable broth and cook for an additional minute or two until hot. Taste and season with sea salt and pepper.

My Brussels Sprouts were from the frozen bag of petite sprouts- the black measuring cup holds my chopped leeks..

Last week I made a different vegan and gluten free Fall Vegetable Soup using yet another fall unusual vegetable- kohlrabi- plus, onions, carrots, and fresh garlic ( If you have never used kohlrabi, let me introduce you. It's kohlrabi's growing season, and the simple vegetable tastes like a potato but is very low in carbs and makes a DELICIOUS soup ).

My notes: 

• I make this soup oil-free by choosing to sauté my vegetables in a little vegetable broth instead of some oil. I can't tell the difference in taste - so I save the calories.
• If you don't have shallots, substitute 1/2 cup of chopped yellow onion. 
• Like cabbage, Brussels sprouts are extremely flavorful in soup.
• Fresh Brussel sprouts (if larger than baby size) need to be cut in half and may take a little longer to cook- BUT do not overcook- you won't like them.
• For those squeamish about Brussels sprouts- use the frozen baby sprouts for this soup. 

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