Creamy Brussels Sprout Soup
Brussels sprouts, which are rich in fibre, stimulate digestion, promise long-lasting satiety and are rich in vitamin C, which strengthens the immune system. The small sprouts also provide bitter substances that stimulate the digestive juices and can soothe irritated stomach mucosa, while the starchy potatoes provide additional digestive support.
This soup is not only an eye-catcher as an appetizer - together with fresh bread it quickly transforms into a balanced main meal. Try, for example, our delicious walnut bread or the fine mixed wheat bread with sourdough.
For the vegan version without dairy products you do without butter and use olive oil; for the cream you can alternatively use cashew milk or another vegetable milk of your choice.
Rinse and halve the Brussels sprouts. Rinse, peel and dice the potatoes. Peel the onion and finely chop. Melt the butter in a large saucepan and sauté the onion.
Add the brussels sprouts, potatoes, and broth, cover and cook until tender, about 25 minutes over medium heat. Puree the soup, stir in the cream, and season with salt, pepper and nutmeg. Pour the soup on plates and serve garnished with crispy bacon strips and blanched Brussels sprouts leaves if desired.