POTATO SOUP WITH ROAST BRUSSELS SPROUTS
This vegan soup is quick and easy made, does not cost much and tastes very delicious.
INGREDIENTS (for 2-3 portions)
- 1 onion
- 1 garlic glove
- 150 g celery
- 2 large potatoes
- 1 tablespoons oil
- 400 ml vegetable stock
- 200 g Brussels sprouts
- salt
- pepper
- nutmeg
optional:
- smoked tofu
PREPARATION
- Peel onion, garlic, celery and potatoes
- Cut in cubes
- Heat 1 tablespoon oil in a pot
- Sweat the vegetable cubes
- Infuse with vegetable stock
- Let it simmer for 20 minutes
In the meantime:
- Wash and clean the Brussels sprouts
- Cut them in half and cook them for 8 minutes in salted water
- Drain them
- Heat 1 tablespoon oil in a pan
- Roast the sprouts golden brown and flavor with salt and pepper
- Puree the soup
- Flavor with salt, pepper and nutmeg
- Arrange the soup with the Brussels sprouts in soup plates
optional:
- Cut smoked tofu in little cubes
- Roast it with little oil in a pan
- Spread over the soup
- Enjoy!
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