Wednesday, February 20, 2013

It's time for a delicious and healthy soup

Hey guys,

Last weekend I tried a recipe for a really delicious and healthy Brussels sprouts and chestnut soup. After I'd eaten it I thought that I should share the recipe with you because it's easy to make and fits perfectly into a diet like mine (even if chestnuts have some carbs, they have a lot of natural mineral nutrients, vitamins and good protein as well). The fibres of the chestnuts and the Brussels sprouts also compensate some of the carbs from the chestnuts. You can minimize the insulin effect of carbs...it's all about the combination of food!

Let's come to the tasty part...

Ingredients:



- 11 oz. (approx. 300g) Brussels sprouts
- 7 oz. (approx. 200g) pre-cooked chestnuts (you can buy them vacuumized or you cook them yourself)
- 7 oz. (approx.200g) soy cream
- 1 onion
- 1 vanilla bean
- 25 fl.oz. (approx. 750ml) organic vegetable stock (without glutamate)
- salt, pepper and nutmeg powder
- 1 dash of white wine
- 1-2 tbsp. (approx. 15-30g) butter

Preperation:
Peel the Brussel sprouts and cut them into halves. Cut the onion into small pieces. Now heat the butter in a saucepan, add the onions and fry until they become transparent but not browned. Add the Brussels sprouts and sauté for 4-5 minutes. Deglaze it with a dash of white wine and pour in the vegetable stock. Cook it with low heat for 17 minutes. Put in the chestnuts, the soy cream, salt, pepper and nutmeg powder and cook it for 3 more minutes. Scrape the vanilla bean and add the extract to the soup. Purée the soup with a blender and now you can enjoy your meal!


If you try it, I'd love to hear how you liked it!

Cheers,
Andi