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 finished with a generous sprinkling of grated Grana cheese and crowned with crispy bread croutons. A simple but extraordinarily tasty dish, perfect for warming up on cold winter days.
Trim and remove the outer leaves from the Brussels sprouts; dice the potatoes and carrots
Sauté the vegetables in the oil with marjoram and rosemary needles
Add the broth and salt and boil for 20 minutes; season with a chopped mixture of garlic and parsley
Sprinkle the croutons with grated Grana cheese and toast them
Serve the soup over the croutons
Frying Pan
Saucepan
Immersion Blender
Store in the refrigerator in an airtight container for up to 2 days
This soup is perfect for cold days, rich in flavor and nutritious
Italy
| Energy (kcal) | 76.82 |
| Carbohydrates (g) | 8.73 |
| of which Sugars (g) | 2.91 |
| Fat (g) | 2.41 |
| of which Saturates (g) | 1.5 |
| Protein (g) | 4.39 |
| Fiber (g) | 2.28 |
| Sale (g) | 0.16 |
