Who knew you could make soup from Brussels sprouts? This tomato-based recipe is tasty—and keeps in the fridge. Make a big batch and serve it whenever hunger strikes.
- 1 lb brussels sprouts
- 2 clove garlic, minced
- 1 red onion, sliced
- 3 tomatoes, sliced
- ½ tsp ginger, minced
- 1 tbsp olive oil
- 1 cup low-sodium vegetable broth
- ½ tsp crushed red pepper flakes
- ½ tsp cayenne pepper
- salt and pepper to taste
- Wash the Brussels sprouts very well. Trim the nubby ends, remove any discolored leaves, and cut into bite-size pieces.
- Heat the olive oil in a pot over medium. Add the onion, garlic, and a sprinkle of salt. Cook for about two minutes, stirring occasionally, until the onions are soft and transparent.
- Stir in the ginger, tomatoes, and red pepper flakes and cook until fragrant—about one minute.
- Let cool, then transfer this mixture to a blender and purée until smooth.
- Bring 2 cups of water to a boil in a medium saucepan. Add the Brussels sprouts and the vegetable broth, and bring to a simmer. Cook the Brussels sprouts until tender.
- Transfer the puréed soup to a saucepan, add the cooked Brussels sprouts and broth, reduce the heat and simmer for about 15 minutes to give the flavors time to meld.
- Ladle soup into bowls. Top with your favorite garnish, and serve.