1 ounce olive oil
1 medium onion or 2 leeks, finely sliced
2 tsp fresh thyme leaves, or 3/4 tsp dried
11 ounces broccoli, trimmed and chopped (remove tough skin)
7 ounces trimmed and chopped brussels sprouts
1 quart vegetable stock (I used Simple Truth Organic, fat free)
Water as desired (minimal)
whole nutmeg and pepper, to grate
Soften the onions or leeks. During this process, add the chopped Brussels Sprouts. After about 5 minutes, add the broccoli, thyme, and vegetable stock. Bring to a simmer and cook for 15 minutes, or until the vegetables are tender.
Blend the soup in a real blender or personal blender. An immersion blender doesn’t produce the smooth and creamy texture of a more powerful blender. Add grated nutmeg and pepper to taste.
Optional other ingredient: 2 cloves crushed garlic
2024 Delicious, easy. Makes 2 quarts.
Note: Serve for lunch with grilled cheese sandwiches. Suggested cheese: Stilton. Suggested bread: country white or sourdough.