Vegan Cream Of Brussels Sprouts Soup
The best brussels sprouts cream soup topped with almond ricotta
Equipment
- Stick Blender
Ingredients
- 3 Tbsp. Olive oil
- 1 Leek Chopped
- 2 Shallots Chopped
- 2 Cloves Garlic Chopped
- 2 Tbsp. Vegan butter
- 3 Branches Thyme
- 400 Gram Brussels sprouts Destemmed and halved
- ½ Cup White wine
- 2 Cups Vegetable stock
- 400 Gram Coconut cream 1 can or any plant milk
- Handful Fresh mint leaves Washed
- Salt As needed
- ½ Tsp Black pepper
Instructions
- Heat olive oil in a large pot and sweat the leeks, shallots, and garlic until translucent for about 7 minutes.
- Add the butter, rosemary, and brussels sprouts and mix well. Continue to cook until the brussels sprouts turn bright green for another 5 minutes or so.
- Add the white wine and reduce for about 2 minutes.
- Add the vegetable broth and let simmer over medium heat until the brussels sprouts soften for about 15 minutes.
- Add the coconut cream and mix well.
- Add fresh mint and blend the soup using a stick blender or any heat-resistant blender. Return to the heat for another 3 minutes and adjust seasoning if necessary.
- To serve: You can take halved brussels sprouts and sear in a pan with a little oil and when ready, put on top of the soup with a tablespoon of vegan almond ricotta cheese