Brussels Sprouts Soup is a warm and comforting dish, typical of Italian tradition. Brussels sprouts, potatoes, and carrots are cooked in a delicious vegetable broth enriched with extra virgin olive oil. The soup is completed with a generous sprinkle of grated grana cheese and topped with crispy bread croutons. A simple yet extraordinarily tasty dish, perfect for warming up during cold winter days.
Trim and peel the Brussels sprouts, dice the potatoes and carrots
Stew the vegetables in oil with marjoram and rosemary needles
Add the broth, salt, and boil for 20 minutes; season with a mixture of garlic and parsley
Sprinkle the croutons with grana and toast them
Serve the soup over the croutons
Pan
Casserole
Immersion Blender
Store in the refrigerator in an airtight container for up to 2 days
This soup is perfect for cold days, rich in flavors and nutrients
Italia
| Energy (kcal) | 33.26 |
| Carbohydrates (g) | 2.87 |
| of which Sugars (g) | 0.97 |
| Fat (g) | 1.59 |
| of which Saturates (g) | 0.56 |
| Protein (g) | 1.59 |
| Fiber (g) | 0.86 |
| Sale (g) | 0.31 |
