Leek & Brussels Sprouts Soup ( in 12 minutes)

Do you hate or love brussels sprouts? For most people there is no in between. If you love them, then make this soup. If you haven't liked them in the past, I'm asking you to give them a chance. If they aren't overcooked, you might like them. They actually taste like little cabbages. 

This is a simple, but healthy vegan gluten free soup recipe that of course is naturally gluten free. 

I happen to like Brussels sprouts ( I didn't always) , and I've been getting super excited about making fall soups since the weather has been getting cooler. 

I like how fast and easy it is and thought it might actually be nice for Thanksgiving when supermarkets and Trader Joe's carry fresh stalks of farm fresh brussels sprouts (of course feel free to use frozen- I did). You might have to add 5-10 minutes to the cooking if you use fresh brussels sprouts because they tend to be not only firmer, but larger than frozen.

I used frozen but cooked them in the soup, not the bag

Fresh brussels sprouts on a stalk - cut each sprout in half for this soup

This soup is perfect for the busy cook who likes healthy recipes. It took only 5-7 minutes to prep and 10-12 minutes to cook, yet it tasted warm, delicious, and comforting. It's a nice nutritious fall soup to add to your repertoire. 


How to Like Brussels Sprouts

If you you hate don't care for brussels sprouts, the best way to try them is roasting them. They come out crispy and crunchy and are absolutely delicious. I have never met anyone who hasn't tried and enjoyed  My recipe for : Wendy's crunchy and crispy Vegetable balls .

If you do like brussels sprouts then you will love this soup ( but don't overcook it). They sprouts are not mushy, smelly, or overcooked.  I really enjoy it!

 Judee Algazi from Gluten Free A-Z Blog
Prep Time: 5-7 minutes
Cook Time: 10-12 minutes
Serves: 4

Ingredients: 

1 pound brussels sprouts- cut in half if fresh
( I used frozen- Hanover petite Brussels Sprouts- no need to cut in half)
2-3 cloves of garlic, peeled and pressed or chopped
1 large leek- white part diced
2 medium shallots- peeled and sliced
2 medium carrots, diced
3 cups of water
3 cups of hot vegetable broth
Sea salt and cracked pepper to taste
Olive oil for sautéing

Directions:

Saute the garlic, leeks, and carrots in the olive oil for about 3 minutes carefully stirring to prevent burning. Add the small brussels sprouts ( if large cut in half) and the water. Bring to a boil and then reduce flame somewhat and cook for about 7 minutes. Add the vegetable broth and cook for an additional minute. Taste and season with sea salt and pepper to taste.

Last Monday I made a different  vegan and gluten free Fall Vegetable Soup using yet another fall unusual vegetable- kohlrabi- plus, onions, carrots, and fresh garlic ( If you have never used kohlrabi, let me introduce you. It's kohlrabi's growing season, and the simple vegetable tastes like a potato but is very low in carbs and makes a DELICIOUS soup ).

My Brussels Sprouts were from the frozen bag of petite sprouts- the black measuring cup holds my chopped leeks..

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