brussels sprouts soup
(1 rating)
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This soup has fewer than 100 calories per serving even with the butter and the full fat yogurt! A bowl of soup preceding the rest of dinner fills the tummy and cuts the appetite. Another advantage? This soups adds a green-and-leafy veggie serving to your daily count and is high in vitamin C.
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(1 rating)
yield
6 1-cup servings
prep time
15 Min
cook time
1 Hr
Ingredients For brussels sprouts soup
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2 Tbspunsalted butter
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1 lgsweet onion, peeled and julienned
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5 clovegarlic, chopped
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1 tspbrown sugar
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1 tspdried fines herbes or other herb mixture, preferably with tarragon as one of the ingredients
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1 lbbrussels sprouts, stem trimmed, yellow or spotted leaves removed, washed and quartered
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4 clow-sodium fat-free chicken broth
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1/2 tspwhite pepper
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1 cgreek-style yogurt (optional)
How To Make brussels sprouts soup
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1In a heavy, covered, sauce pan, melt the butter on medium-low heat. Add onion and garlic and stir to coat. Sweat for 30-40 minutes, stirring occasionally until translucent.
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2Uncover, stir in the brown sugar and continue to cook for 10 minutes to coat and lightly carmelize the onions and garlic.
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3Add the quartered brussels sprouts and the fines herbes and stir. Add the chicken broth. Bring to a boil and simmer for 10-15 minutes.
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4Take off the heat. Process with an immersion blender or cool and process in a standard blender until smooth. Add the white pepper and bring back to a simmer briefly. Turn off. Allow to stand for 30 minutes.
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5Serve warm, optionally with a dollop of yogurt on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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