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🍽️ Creamy Brussels Sprout Soup with Potatoes

167 kcal · 30 min · 4 servings

Ingredients

• 750 g Brussels sprouts
• 150 g waxy potatoes
• 2 onions
• 2 tbsp butter
• 1 l vegetable broth
• 1 tsp medium-hot mustard
• 1 tsp horseradish (jar)
• salt
• pepper (from the mill)
• 1 handful chervil

Instructions

1. 1. Rinse the Brussels sprouts under running water.
2. 2. Remove any wilted or yellow outer leaves from the Brussels sprouts.
3. 3. Peel the potatoes completely.
4. 4. Cut the peeled potatoes into small cubes.
5. 5. Peel the onions and remove the dry skin.
6. 6. Finely chop the peeled onions.
7. 7. Heat the butter in a large pot.
8. 8. Add the chopped onions to the hot butter.
9. 9. Sauté the onions briefly until they are soft.
10. 10. Wait until the onions look slightly translucent.
11. 11. Pour the vegetable broth into the pot.
12. 12. Add the washed Brussels sprouts to the broth.
13. 13. Add the potato cubes to the pot.
14. 14. Let the soup simmer on low heat.
15. 15. Simmer the soup for about 10 to 15 minutes.
16. 16. Check if the vegetables are tender.
17. 17. Stir the mustard into the finished soup.
18. 18. Stir the horseradish into the soup.
19. 19. Season the soup with salt to taste.
20. 20. Season the soup with pepper to taste.
21. 21. Rinse the chervil under running water.
22. 22. Shake off excess water from the chervil.
23. 23. Take a few sprigs of chervil for decoration.
24. 24. Place the chervil sprigs on top of the finished soup.

Nutrition per serving

• kcal: 167
• Protein: 10 g · Fett/Fat: 7 g · Carbs: 14 g