recommended by IN FORM

Creamy Brussel Sprout and White Bean Soup

4.75
Average: 4.8 (4 votes)
(4 votes)
Creamy Brussel Sprout and White Bean Soup
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 30 min.
Ready in
Calories:
200
calories
Calories

Healthy, because

Even smarter

Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

The bitter substances from the Brussels sprouts stimulate digestion; the dietary fibres from the cabbage ensure long-lasting satiety. The creamy brussels sprouts-beans soup also scores with vegetable protein from the white beans for good muscle strength.

A vegan dish is quickly conjured up from the creamy brussels sprouts and beans soup! All you need to do is replace the cream with a vegetable alternative, for example soy cream.

1 each contains
(Percentage of daily recommendation)
Calorie200 cal.(10 %)
Protein8 g(8 %)
Fat14 g(12 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E1.8 mg(15 %)
Vitamin K167.1 μg(279 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.6 mg(43 %)
Folate136 μg(45 %)
Pantothenic acid1 mg(17 %)
Biotin10.4 μg(23 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C116 mg(122 %)
Potassium767 mg(19 %)
Calcium137 mg(14 %)
Magnesium51 mg(17 %)
Iron2 mg(13 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids5.4 g
Uric acid110 mg
Cholesterol21 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
250 grams white Beans (dried)
1 bay leaf
1 onion
1 garlic clove
350 grams Brussels sprouts
2 Tbsps Canola oil
800 milliliters Vegetable broth
100 grams button Mushroom
1 Tbsp soy sauce
100 milliliters Whipped cream
1 tsp Turmeric (ground)
1 Tbsp medium-hot Mustard
salt
freshly ground peppers
4 Tbsps scallions

Preparation steps

1.

Soak the beans in water overnight. The following day, drain, transfer to a saucepan, cover with water and simmer with the bay leaf until tender, around 45 minutes.

2.

Peel the onion and garlic and dice. Trim the Brussels sprouts, cut 4 pieces in half and set aside and cut the remainder into quarters. Sweat the quartered Brussels sprouts, onion and garlic in 1 tablespoon hot oil until softened. Add the broth and bring to a boil. Drain the beans and set 1/4 aside. Add the rest to the soup and simmer for about 15 minutes.

3.

Wipe the mushrooms with a damp cloth and cut into quarters. Sauté with the halved Brussels sprouts in the remaining oil for 3-4 minutes, until golden brown. Add the soy sauce, reduce the heat and cook for 5-8 minutes.

4.

Add the cream, turmeric and mustard and purée. Add broth, if necessary. Add the remaining beans, simmer until hot and season with salt and pepper.

5.

Divide the soup between serving bowls and garnish with chives and sautéed vegetables. 

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