Eat Your Veggies: Brussels Sprouts Soup

>> Friday, February 26, 2010

"Brussels Sprouts are low in fat and sodium, high in dietary fiber and are cholesterol-free. They also contain high levels of naturally occurring vitamin C and specific health-promoting compounds called glucosinolates with antioxidant properties, and proven health benefits in the area of cancer prevention. Brussels Sprouts have three times the level of vitamin C of an orange. Unlike most vegetables, Brussels Sprouts are rather high in protein, accounting for more than a quarter of their calories." (More info here. And here.)

Basically, brussels sprouts a perfect food for vegans and vegetarians (and the rest of you out there -- you're important, too!). And I'm more than happy to share this soup recipe with you all. I invented it myself -- using random ingredients from the freezer and pantry.

As always, adventure is the name of the game.

It's important to taste test everything before you serve to your friends and family. Brussel sprouts are tricky with their bitter flavor, so modifications are most certainly needed. I've provided some suggestions, but to each his/her own taste.

What you'll need . . .
  • 16 ounce bag frozen brussels sprouts
  • 1 can garbanzo beans
  • 1/4 cup soy sauce (we used low sodium because we added salt later)
  • 2 cups water
  • 1 tablespoon olive oil
  • 2 cups rice milk (or soy milk or just milk)
  • 1/4 cup coconut flour (but I imagine regular would work, too)
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons sesame seeds
  • 2 tablespoons Earth Balance (or butter, if you're so inclined)
  • Pepper to taste

Method . . .
  1. Cook brussels sprouts according to the microwave directions (usually, I put them in a microwave-safe bowl with 1/4 cup water for 7 min). You may also cook them according to the stove top directions on the bag.
  2. Combine the water, soy sauce, oil, ginger, cinnamon, and salt, and cook over medium heat until simmering in a large stock pot.
  3. Once the brussels spouts have cooked, pour them into a blender -- along with the garbanzo beans and water mixture. Blend until smooth.
  4. Pour out only half of the mixture into your original pot and add to the blender the coconut flour, 1 1/2 cups of the rice milk. Blend until smooth . . .
  5. Add that mixture along with the sesame seeds to the stock pot and cook on medium heat until warm and well blended.
  6. You may wish to add the additional 1/2 cup of rice milk and the Earth Balance, pepper, more salt, etc. to taste. We found it helps get rid of the bitterness of the brussels sprouts.

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