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Recipe by
Brussels sprout soup is a warm and comforting dish, typical of Italian tradition. Brussels sprouts, potatoes, and carrots are cooked in a delicious vegetable broth enriched with extra-virgin olive oil. The soup is finished with a generous sprinkling of grated Grana cheese and crowned with crispy bread croutons. A simple yet extraordinarily tasty dish, perfect for warming up during cold winter days.
Step 1 of 5: Trim and peel the Brussels sprouts; dice the potatoes and carrots
Step 2 of 5: Stew the vegetables in the oil with marjoram and rosemary needles
Step 3 of 5: Add the broth, salt, and bring to a boil for 20 minutes; flavor with a minced mixture of garlic and parsley
Step 4 of 5: Sprinkle the croutons with Grana cheese and toast them
Step 5 of 5: Serve the soup over the croutons
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
