Smoky Sweet Potato & Brussels Sprout Soup with Parmesan Sourdough Croutons
Danalaila
September 29, 2022
super easy
Ingredients
- 1 large sweet potato peeled and cubed into bite size pieces
- 12 oz bag brussels sprouts ends trimmed, outer rough layers removed and quartered
- 1 small to medium yellow onion chopped
- 4 cloves garlic chopped
- 3-4 TBSP extra virgin oilve oil
- 1 teaspoon smoked paprika and 1 teaspoon fresh thyme leaves
- 3/4 teaspoon cumin
- 1/2 teaspoon cinnamon
- 2 TBSP fresh lemon juice
- 3 TBSP chopped flat leaf parsley
- 6 cups vegetable broth I used 1/2 low sodium 1/2 regular from Trader Joes
Parmesan Sourdough Croutons
- 2 large sliced good bakery sourdough bread cut into small circles with cookie cutter
- 1-2 TBSP extra virgin oilve oil more if needed
- 1-2 TBSP fresh grated parmesan cheese
- salt and pepper
Servings:
Units:
Instructions
- First prep all your ingredients ......clean, trim and chop all your vegetables and have them in a bowl ready to cook.
- Then in a large deep pan add in the extra virgin olive oil and the chopped onion with a pinch of salt and cook for about 6 minutes until soft. Then add in the garlic and cook until slightly toasted for about another 3 minutes. Last, add in all your dried spices, fresh thyme leaves and cook for about a minute until fragrant.
- Next, add in the cubed sweet potato and cook for about 4 minutes until they absorb all that smoky flavor and add a touch more oil of needed. Make sure you season with salt and pepper as well and taste for seasoning as you go along.
- Then add in the vegetable broth and the sweet potatoes and cook for about 8 minutes before you add in the Brussels sprouts.
- Then add in your Brussels sprouts and cook for about another 5 minutes until they are still slightly crisp. The final step is to add in the chopped flat leaf parsley (save a little for garnish) and lemon juice and stir to combine. Turn the heat off and get ready to serve!
- While the soup was cooking I add the cut sourdough circles to a baking sheet and toss them around in the olive oil, parmesan cheese and salt and pepper . Cook them at 375 degrees for about 7 minutes, flipping them once until golden brown.
- Then simply ladle the soup into soup bowls, add some parsley, a few croutons and some parmesan cheese over the top and enjoy!!!
Share this Recipe
No Reviews
Leave a Reply