Ingredients:
1 pound Brussels sprouts, rinsed and halved or quartered
½ teaspoon turmeric
½ teaspoon grated fresh ginger
1 fresh garlic clove, minced
¼ small fresh onion, diced
1½ teaspoons fried garlic
1½ teaspoons dehydrated onion
1 teaspoon olive oil
2 pieces dried galangal
3 cups (24 oz) low-sodium vegetable broth (add more for thicker sprouts)
½ teaspoon green yuzu kosho
Juice of ½ fresh lemon (for serving)
Salt and pepper to taste
Instructions:
1. Heat the olive oil in a medium pot over medium heat and add the diced onion and sauté until translucent (about 2 minutes).
2. Stir in the fresh garlic, fried garlic, dehydrated onion, and grated ginger. Cook for another 1 minute, stirring frequently.
3. Add turmeric and stir for 20-30 seconds to release its aroma.
4. Add the halved Brussels sprouts, dried galangal, vegetable broth, and green yuzu kosho to the pot. Bring the mixture to a boil and let it boil for 5 minutes.
5. Reduce the heat to low and simmer for 30 minutes, or until the Brussels sprouts are tender.
6. Remove the dried galangal and blend the soup to your desired consistency.
7. Stir in fresh lemon juice, then adjust salt and pepper to taste. Enjoy!
Profile: Brussel Sprouts
Brussels sprouts may be small, but they’re packed with flavor and nutrition. Named after Brussels, Belgium, where they’ve been enjoyed since the 16th century, these mini cabbages are a fantastic source of vitamin C, vitamin K, and fiber. They’re perfect for boosting immunity, supporting strong bones, and keeping digestion on track. They also contain glucosinolates, natural compounds that support the body’s detox process and add to their impressive health profile. Beyond their benefits, Brussels sprouts bring a delightful, nutty flavor to dishes like this cozy soup, making them a must-have for your kitchen. Learn more about the science here.
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