Mushroom Brussel Sprouts Soup Diet

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Brussels Sprouts Soup

Recipe by Tisme

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Brussels Sprouts Soup

Ingredients Nutrition

  • 2 tablespoons butter or 2 tablespoons oil
  • 1 finely sliced onion
  • 1 kg prepared Brussels sprout
  • 4 cups chicken stock
  • 1 ⁄4 cup cream

Directions

  1. Melt buter in a saucepan and saute onion until tender. Add brussels sprouts and stock and bring to boil. Reduce heat and simmer for 15-20 minutes or until sprouts are cooked.
  2. Puree in a food processor or put the soup mixture through a sieve.
  3. Reheat and serve with swirls of cream.

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Nutrition Info

Serving Size: 1 (539 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 268.1 Calories from Fat 115 43% Total Fat 12.8 g 19% Saturated Fat 6.5 g 32% Cholesterol 32.4 mg 10% Sodium 443.4 mg 18% Total Carbohydrate 29.6 g 9% Dietary Fiber 6.9 g 27% Sugars 9.3 g 37% Protein 13.1 g 26%

Brussels Sprouts Soup

So simple, so easy, so quick – a delicious budget-friendly brussels sprouts recipe for all you soup lovers out there.

I don’t know how is the weather like where you live, but in Düsseldorf (Germany) is getting colder as the winter approaches. Two days ago I even had to wear my winter coat, SO cold. Brrrrrrrrrr!

While I was planning yesterday my grocery list for next week, I took a quick look into my pantry to see what might be waiting to be used. So I found this medium-sized bag of brussels sprouts and I instantaneously knew that I had to try my boyfriend’s mom soup recipe. I am not sure it’s 100% Panamanian recipe, however, I promise you an unexpected delicious taste from only 5 ingredients such as onion, garlic, tomatoes, ginger and brussels sprouts. That’s all!

Do you eat brussels sprouts? I know that once a vegetable gets a bad rap, it’s hard to change the public’s perception. But let me briefly remind you that brussels sprouts contain nearly as much vitamin C (120 percent of the daily value) as an orange. Besides high amounts of vitamin C, they are a very good source of vitamin A, protein, dietary fiber, minerals, and antioxidants. And scientific research is confirming the ways that cancer-fighting indoles, found in Brussels sprouts, protect the body from free radicals.

You see now what I mean with ‘my best green pal’, especially that the main sources of protein I consume tend to come from legumes (like chickpeas, beans, lentils, and so on), veggies, and dairy products. However, it’s very important to not overcook them as they will lose their nutritional value and taste.

Clearly, brussels sprouts and I have a good thing going on. But when you pair them with simple (not to mention cheap too!) ingredients like onion, garlic, ginger and tomatoes, wonderful HEALTHY things can happen.

Say no more and pass me that bowl … please! :))

Brussels Sprouts Bake

Directions

45 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
  3. In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
  4. Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

Best-ever way to eat your sprouts!

Crowd-pleasing easy Brussels sprouts!

Try this one-pan, roasted chicken dinner ready in 90 minutes or less!

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Nutrition Facts

Per Serving: 133 calories; 7.9 g fat; 10.6 g carbohydrates; 6.4 g protein; 51 mg cholesterol; 315 mg sodium. Full nutrition


1:52 pm Updated by

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