I don’t love Brussels sprouts, but I eat them because they are infinitely healthy. I usually prepare them roasted with a balsamic dressing, But I wasn’t in the mood today, as the weather was cold and damp. Instead, I decided to make soup.
After reviewing several recipes, I made up my own using the ingredients I had available in the kitchen. The finished product was absolutely delicious! What I especially loved was the play between the sweet onions and the tart yogurt, and the textures and flavors of the fresh vegetables that came through.
The quantities listed in the recipe are negotiable. It really depends on what you like. However, I counsel you to not reduce the amount of onion or dairy, as these two flavors really play off each other nicely.
I generally prefer to cream my soups using a stick blender, but not here; this soup demands to be eaten in its fully chunky and flavorful glory. So, be sure to prepare the vegetables cut into bite-sized pieces.
I cook almost everything in my Ninja Foodi pressure cooker. What I have learned is that a pressure cooker retains more of the nutrients in food because it cooks more quickly and under sealed pressure (not hotter, as many people believe). In my opinion, the results of a pressure cooker is superior to standard cooking practices. But if you don’t have one, just be sure not to overcook the vegetables.
INGREDIENTS
2 tbsp. neutral oil (I use avocado)
2 large onions, chopped
3 cloves garlic, minced
4 stalks celery, cut into bite-sized pieces
4 carrots, cut into bite-sized pieces
4 potatoes, cut into bite-sized pieces
1 lb. Brussels sprouts, cleaned (large ones cut in half)
500 ml. vegetable or chicken stock
3 tbsp. soy sauce (for umami, instead of plain salt)
150 ml. Greek style yogurt or sour cream brought to room temperature
1 handful parsley, chopped
A few turns of the pepper grinder
DIRECTIONS
- Sauté the onions in oil just before they start to caramelize. Add garlic and stir for 30 seconds.
- Add the celery, carrots, potatoes, and sprouts to the pot and cook together for around 5 minutes, stirring often.
- Add the stock to the pot. Reduce heat, cover, and cook until vegetables are tender. In a pressure cooker, cook for 8 minutes, then allow a 15-minute slow release.
- Add enough soy to taste.
- Drizzle a small amount of stock into the yogurt or sour cream, stirring constantly. Continue to add more stock to the dairy, stirring constantly, until the stock is clearly incorporated. Slowly add the dairy to the pot and stir.
- Add the parsley and stir. Let the soup rest, covered, for a few minutes.
- Serve in bowls with a crusty bread.