Soup with Brussels sprouts and broccoli
Description
The recipe won't take much time. This soup is considered a dietary dish when prepared according to dietitians' recipes. Despite being low in calories, broccoli and Brussels sprouts contain a huge amount of vitamins, minerals, and valuable fiber. Overall, you can cook the soup with any meat or broth. Traditionally, you can add any vegetables you like to such soups. I suggest preparing a diet-friendly broccoli and Brussels sprouts soup, which is quickly digested and turns out quite filling, despite the absence of fatty ingredients. For a more filling version, add any pasta—this won't affect the taste. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients for making the soup.
- 2
Step 2
Pour the broth into a saucepan and place over medium heat.
- 3
Step 3
Add the green peas, previously rinsed.
- 4
Step 4
Separate the broccoli into small florets, rinse and add to the saucepan.
- 5
Step 5
Rinse the Brussels sprouts. Cut the large ones in half, the small ones can be left whole. Place them in a saucepan.
- 6
Step 6
Wash the peeled onion and carrot, finely chop, sauté in a pan with vegetable oil for 7–8 minutes, and add to the pot with the remaining vegetables.
- 7
Step 7
Put the tomato in boiling water for a couple of minutes, then transfer it to cold water and remove the skin. Finely chop and add to the pot as well. At this point, you can finish cooking if you wish to have a purely vegetable version, seasoning the soup with salt and pepper and bringing it to full readiness.
- 8
Step 8
But if you want to make it more filling, add some pasta. You can use any kind; I have farfalle. Add it when the soup is almost ready.
- 9
Step 9
Cook the soup for another 10 minutes with the pasta and turn off the heat.
- 10
Step 10
The wonderful soup with a variety of vitamin-rich vegetables is ready. Serve at the table.