Sopa de couve-de-bruxelas

Ingredientes

• 1 tablespoon olive oil
• 1 large white onion, (diced)
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, (minced)
• 5 cups low-sodium vegetable stock
• 2 pounds Brussels Sprouts, (frozen (see notes if using fresh sprouts))
• 1/4 teaspoon dried thyme

Modo de preparo

1. 1

   Add the olive oil, onions, salt, and ground black pepper to a heavy-bottomed pot. Over medium heat, cook the onions for five minutes, stirring occasionally.

2. 2

   Add the garlic. Stir into the onions and cook for 2-3 minutes.

3. 3

   Pour in the stock; add the dried thyme, and add the Brussels sprouts. Stir to combine.

4. 4

   Once the soup comes to a low boil, reduce heat to medium-low, place a lid on the pot and cook for 20 minutes.

5. 5

   Check to see if the sprouts are fork tender. This mostly applies if you used fresh Brussels Sprouts. Frozen sprouts will be fully cooked at this point.

6. 6

   Transfer the soup to a blender and puree. Or, use a hand-held immersion blender to puree the soup. Be careful! The soup is hot and will burn if it splatters onto your skin.

7. 7

   Once pureed, taste for seasoning. Serve immediately. Add toppings of choice.