Monday, November 4, 2013

Spicy Bruxelles Sprouts & Kale Soup

I know most people steer clear of Bruxelles Sprouts, but they are very nutritious and high in protein, vitamin A, folacin, potassium and calcium. They are also relatively cheap, a bag of nearly one kilogram runs roughly $3.50 at Costco. So they are a staple in my fridge, especially during the winter months. I usually just sauté them as a side dish, but I also like them in soups. So here is a cream of sprouts that I make with those little cruciferous gems.


600 gr Bruxelles Sprouts halved
100 gr Kale chopped
1 large potato (or 2 small ones) cubed
1 onion chopped
1 TBSP organic bullion 
Chilly pepper flakes
Chopped walnuts (or pecans) to garnish
Extra Virgin olive oil
Salt & Pepper

Here are all my ingredients ready to go. I had Costco's frozen chopped Kale in the freezer so, I used a full coffee mug of it instead of fresh kale. My homemade organic chicken bouillon (recipe here) is missing in the photo. I forgot to get it out until I needed it. But you get the idea; this is an easy soup that requires only a hand full of ingredients. 

I washed and cleaned the sprouts; removing any ugly/spotted leaves and cutting a little of the stem off. I then sliced them in half. I peeled, washed and chopped the potatoes. I then chopped the onion and sauteed it in some olive oil until translucent (7-8 minutes, at low heat to avoid browning).

Next I added the sprouts, the kale, the potatoes and the chilly flakes. I used 1tsp of flakes, but you can use more if you can take more heat. 

I stirred the ingredients, and cooked them for about 5 more minutes on medium-low heat.

I added 1 liter of water and a TBSP of my bouillon (stock will work just as well). I brought the soup to a boil, lowered the heat, covered, and cooked for 20 more minutes.

I then removed some of the sprouts with a colander and set them aside for garnish.

I waited a few minutes for the soup to cool off, and then used an immersion blender for a smooth and creamy consistency.

I returned the soup to heat, warmed it back up, and adjusted it with salt and pepper. I then served it topping it with some halved sprouts, chopped nuts and a sprinkling of red chilly flakes. 

If I have stale bread I chop it up roughly, and then line the bowls with it before I pour the soup in. Before serving, I always add some freshly grated Grana Padano (or Parmigiano Reggiano) for flavor. The secret with Bruxelles Sprouts is to cook them long enough to be al dente, but not allowing the glucosinolates to release sulfur as they cook. That is what causes the 'rotten egg' smell that people dislike about sprouts.

I hope you enjoy this recipe and give this wonderful veggie another try :)

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