Brussel Sprout Soup
Soup for Dysphagia & taste buds-Brassica oleracea
Let’s be honest, there are two camps with Brussel Sprouts and I am never too sure to which I fit. I had a small bag of BS (not the other kind!) and they needed using up. So as I was having a bad swallow week I thought I’d try Brussel Sprout soup. This soup is for Dysphagia and taste buds. Fatigued taste buds are just as exhausting as swallowing difficulties. Like others, I find it challenging to get more vegetable in my diet, this is an excellent way to use this super food. It tastes great too!
Here’s what I did.
Flavour Layering
Ingredients
1 Leek, 1 pear, garlic, 1 medium potato, about 20 Brussel sprouts, 1 – 1.5 litre of chicken stock, spoon of cream.
1 tablespoon olive oil 1 tablespoon of apple cider vinegar . Salt & pepper to taste.
Method
First thing I did was sweat off a leek, garlic & the pear in a little olive oil . I added the vinegar to this mixture and salt and pepper.
Step 2
To this mixture I added tailed Brussel Sprouts, meaning I cut off their bottoms and a few outer leaves & then cut them in half. Add them into the saute mixture along with a peeled and diced potato.
Step 3
Add a 1 litre to 1.5 litres of chicken stock and simmer gently until soft. I then use a stick blender to blend smooth, adjust seasoning and added a small spoon of cream to just my bowl. Magnificent!
Finished with a small spoon of cream
Here’s why they are a superfood – High in Vitamins A, C and K. They are also a good source of fibre and omega-3 fatty acids. Cooking them in a soup also saves vital nutrients. Studies have shown that Brussel Sprouts & those that consumed them were protected against inflammatory polyarthritis * American journal of Clinical Nutrition
If you would like to receive more bespoke recipe and food idea content join The Food Manifesto for a monthly fee. Cancel at any time. Brussel Sprouts are part of the Gemmifera Group of cabbages, grown for their edible buds.
