Brussels sprouts soup

Peel the cabbage from the outer leaves and cut the stalks and then boil them in a liter of water with a tablespoon of salt. I know it's a lot of salt, but it helps eliminate the bitter taste of cabbage. Cook them for about 3 minutes, but be careful not to boil them anymore. Drain them in a sieve and put them under a stream of cold water.

In a heat-resistant bowl add the onion cut in half, the garlic cloves, the bell pepper (put the whole bell pepper, I just had frozen, cut into strips) and the bay leaf. Sprinkle with olive oil, season with salt and pepper and place in the oven at 200C for 10 minutes. Then add the brussels sprouts and bake for another 5 minutes.

Saute the tomatoes with a clove of raw garlic in a little olive oil for about 2-3 minutes, then add the cabbage cut in half. Add enough water to cover all the ingredients and simmer for about 15 minutes on low heat. Serve hot.


How to eat Brussels sprouts? 30 unique combinations to inspire you

If you haven't cooked Brussels sprouts before, you have to give it a try, because it is prepared in many ways and is an extremely healthy vegetable. It is preferable to find it raw, because this way you will be able to use it in a lot of combinations that have not even crossed your mind until now.

Brussels sprouts, low in calories

You should know that Brussels sprouts are a food you can rely on in your diet. In 100 grams of Brussels sprouts you will find only 43 calories, and thanks to its high fiber content gives satiety and helps you lose weight.

It is a vegetable that has a high content of vitamins C, K, A, folate, B6, B1, B2, healthy omega-3 fats and essential minerals such as manganese, copper, potassium, iron, phosphorus, magnesium, calcium and zinc.

Brussels sprouts are an important source of lutein, the most important substance that takes care of eye health. Lutein protects vision from cataracts and macular degeneration, two of the leading causes of blindness. When Brussels sprouts are eaten in combination with cold-pressed olive oil, it stimulates the absorption and storage of lutein in the body. The famous Dr.

Oz recommends 1-2 servings a week of Brussels sprouts with olive oil. A recipe recommended by Dr. Oz is Brussels sprouts with onion and turkey ham that you can combine with plain boiled brown rice.

Along with other cruciferous vegetables (broccoli, cauliflower, goulash), Brussels sprouts contain certain compounds that prevent cancer and promote the elimination of toxic substances from the body.

Therefore, you have a lot of reasons to start eating Brussels sprouts to have a varied menu!

Do not consume it boiled in water!

One of the worst decisions to make Brussels sprouts is to boil them in salted water for too long, as you would with other vegetables. Prepared in this way, it will have an extremely strong smell and taste, which will not be to everyone's liking.

Therefore, it is preferable to avoid this method of preparation and not to let it cook for too long. It should stay slightly crispy!

How to eat Brussels sprouts?

One of the tastiest combinations is a warm salad with Brussels sprouts sprinkled with oil and cooked then mixed with pomegranates / cranberries and crispy slices of fried bacon. The combinations you can make with cooked Brussels sprouts are countless, but in general it will go very well with eggs, moldy cheese, pears and nuts, olive oil, lemon and parmesan, pasta, shrimp, and chicken or fish dishes.

Another great way to make Brussels sprouts is au gratin with your favorite cheeses.

To make the cream soup tasty, prepare it with baked Brussels sprouts!

Also, Brussels sprouts wrapped in a crispy dough with egg, parmesan, flour, breadcrumbs and then fried will be a delicious snack.

Benefits of Brussels sprouts in the diet

Officially, the plant from which it comes is called Brassica Oleracea and is related to both cabbage and cauliflower and broccoli. It does not bring many calories in the diet, so it can be consumed without care by dieters. Instead, it contains fiber and protein, plus record amounts of vitamins K and C and significant intakes of vitamin A, calcium, iron, magnesium, copper, manganese and potassium.

Specialists recommend consuming one serving of Brussels sprouts every two to three days. Like its smiles, it contains substances that can prevent several types of cancer. It is about the skin, pancreas, esophageal cancer, as well as prostate cancer. Regular consumption of foods that contain miniature cabbage helps us keep our bones strong and maintain good eyesight for many years.

Also, the fibers of this vegetable can keep the skin elastic and healthy and can prevent diabetes. It is a food that is also recommended for pregnant women, especially due to its rich content of folic acid. In children's nutrition it is recommended to be introduced at the age of 10-12 months.

Where to find Brussels sprouts

This type of cabbage is found most of the year on supermarket shelves, fresh, frozen or canned. As it has been cultivated for some time in Romania, we can choose fresh mini-greens from the market or in the store, not to mention sales sites.

The best varieties are on sale in spring and autumn, when this vegetable reaches its maximum production. Choose fresh green cabbages, elastic, without dry or too soft leaves, and, of course, without spots. Do not leave it in the fridge fresh for more than a week.

Brussels sprouts au gratin

The small Brussels sprouts are delicious if baked in the oven. The heads are washed well, cleaned of any dry leaves and cleaned very little in the area of ​​the spine. Put a pot of water to boil. When it starts to boil, add the small cabbages, which are then removed with a strainer after a maximum of three minutes. Brussels sprouts au gratin it is a real delight.

Meanwhile, grease a bowl of Jenna well with oil or butter and sprinkle with breadcrumbs. Cut the cabbage in half and place evenly in the bowl. Grate a piece of cheese on top, then a little chopped cottage cheese, plus salt, pepper, a tablespoon of butter and two whole eggs, beaten beforehand. Make sure that the whole composition is uniform and then bake for 20-30 minutes.

Gratinated Brussels sprouts can be served as such on days when you do not eat meat. It can also be a basic preparation in children's nutrition. Also, roast beef with Brussels sprouts au gratin is a dish that can be served on the most demanding occasions.

Brussels sprouts soup

A soup with steaming Brussels sprouts, with a delicious smell is everyone's dream on cold days. We can prepare a recipe that completes the delight and benefits of a chicken soup with vegetables with the surprising aroma and texture of Brussels sprouts. For Brussels sprouts soup clean and put on the large grater two carrots and a parsley and finely chop a large onion.

Saute everything for a few minutes in oil, over low heat. Add a liter or two of chicken soup and simmer until all the vegetables are soft. At this point add 300-500 grams of Brussels sprouts, cut in halves or quarters. Let it boil for two or three minutes. The fire then stops, and the steaming liquid is sprinkled with chopped dill leaves. When serving, you can add lemon juice to taste.

Brussels sprouts garnish

Because it is very easy to prepare and retains its texture and taste, Brussels sprouts can always be an inspired idea for a Brussels sprouts garnish, along with fish, chicken, duck, beef, pork or lamb. The captains are cooked in the same way as in the previous nets, by boiling them in boiling water for two or three minutes. As soon as they have been strained, they can be seasoned with a lot of sauces and spices.

Oriental salmon with Brussels sprouts

If you love fish and oriental notes in food, you can choose to fry a small piece of salmon in the pan for each person. The recipe is oriental salmon with Brussels sprouts. The fish is previously marinated in a mixture of soy sauce, Teriyaki sauce, crushed garlic and pepper. The cooked Brussels sprouts are fried very little in butter, then the fish is taken out and put in the same pan. Fry for 5-8 minutes on each side and place on plates with cabbage.

Chicken breast steak with Brussels sprouts

A healthy and tasty recipe is one in which the basic ingredient is meat: chicken breast steak with Brussels sprouts. It is cut only into suitable pieces, without being beaten and fried for a few minutes in a pan, along with butter, salt, a few cumin seeds and a teaspoon of dried mint.

Everything is then transferred to a tray that is placed in the oven with a few tablespoons of dry wine. After 8 minutes, add the boiled and strained cabbage heads and leave for another two or three minutes. The preparation is then arranged with art in plates and served immediately.

Smoked pork ribs with Brussels sprouts

A healthy food that helps us withstand the penetrating cold during the winter involves roasting with dichis a sufficient amount of smoked pork ribs with Brussels sprouts. Take a whole piece of ready-smoked meat, preferably narrower and without a large layer of fat. Grease with oil, salt, pepper, hot smoked paprika and ground cumin, place in a pan and leave in the oven.

After about an hour, a fork is stuck in the meat, and if it enters easily it means that it has been fried enough. Remove the tray and cut the browned ribs one at a time, using a large serrated knife and a fork with long teeth. In the same tray then put the ready-cooked Brussels mini-greens, along with a few tablespoons of butter, salt, pepper, thyme and dill. Leave it on high heat for three minutes, then arrange it on plates with ribs.

Smoked pork ribs with Brussels sprouts are delicious with a bowl of assorted pickles and a few slices of homemade bread.

Good and handsome man, I know that in Romania, we don't go for Brussels sprouts.
I know because only since I moved to England have I learned to cherish it.

If you knew how versatile it is, how easy and fast it is to cook, and especially how tasty and healthy it is, you would immediately run to buy it from the nearest store.

A vegan (vegetarian) recipe, gluten-free and absolutely perfect in diets.
That's because Brussels sprouts have the same qualities as our local cabbage. And we all know that cabbage soup helps to lose weight, right?

You only need 3 basic ingredients and you only have to buy one in particular.
I've tried this recipe in dozens of ways. Today I present the simplest and handy.

Brussels sprouts have an intense taste and it is useless to use spices.
Add thyme if you really want to, but you don't have to.

Degree of difficulty: low
Preparation time: 10-15 min
Gates: 2

  • 300 - 400 g of Brussels sprouts
  • 4-5 cups of water, about 1 l
  • salt to taste
  • 1/2 teaspoon of paprika - very suitable because it burns fat by accelerating circulation.
  • If you are not on a diet and you are not intolerant to gluten, add 100 g of small pasta especially for Italian-style soups: stars, apple seeds, butterflies, etc. But the Romanian noodles are also very fine.
  • If you are not fasting and you are not vegan, you can also add 50 g of parmesan or any kind of grated cheese. Be careful with the amount of salt you add afterwards because the cheese is generally very salty.

  • Wash the cabbages and boil them in the 4-5 cups of water. I was watching, you can cut them in two, four, etc. How do your muscles want it. I didn't feel like cutting them. But they were not very big. I always try to take the little ones. They're better, which means I like them smaller.
  • Add salt, cover and cook for 15 minutes. about
  • If you put pasta, it depends on their type: the Italian ones are put after 5 min. to boil, the Romanian ones after 10 min.
  • If you put cheese (or cheese), add it 3 minutes before the end. Or on a plate. How do your muscles want it.

My books are absolutely perfect for that. They are very easy to understand because they are specially designed for polyglots, triglyphs, etc. So for all English speakers of any level.

No need for Kindle or as they say. It can be read on any "smart" cell phone, PC, laptop or tablet.
If it doesn't work, install the app on Amazon. I don't know how I don't have a "smart" cell phone.
It runs on the computer without an application. At least for me.

Brussels sprouts: properties and recipes

Brussels sprouts belong to the Brassica Oleracea family, being cultivated since the 13th century in Belgium, near the city of Brussels and is related to broccoli and cabbage (usually cruciferous vegetables). Brussels sprouts are available all year round, however it is easier to find in spring and autumn, when it is its peak growing season.

Regularly consumed Brussels sprouts offer many health benefits. Doctors recommend consuming it four to five times a week, as numerous studies have shown that cruciferous vegetables prevent cancer.

The connection between Brussels sprouts and cancer prevention should not surprise us, as this vegetable supports, due to the nutrients it contains, the three body systems directly related to cancer prevention, namely: the body's detoxification system, the body's detoxification system. antioxidants and the anti-inflammatory system.

Brussels sprouts contain 86% water, protein, lipids, carbohydrates, fiber, sugars, calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin C, A, K, B complex, folic acid, etc. Due to the nutrients it contains, it can treat anemia and diabetes. At the same time, it helps to regulate blood circulation, to produce red blood cells.

It also prevents inflammation, the appearance of many cardiovascular diseases, intestinal problems, neurological diseases. Brussels sprouts help bone health and reduce the risk of obesity. A diet in which Brussels sprouts predominate has a positive impact on DNA damage, thus reducing the risk of cancer.

It is eaten boiled, stewed, baked, added to various dishes, salads, soups or as a side dish.

Brussels sprouts au gratin

Ingredients: 500 g cabbage, 3 eggs, 150 g feta cheese, 100 g cheese, 200 ml cream, salt, pepper, breadcrumbs, 50 g butter.

Method of preparation: Boil the Brussels sprouts in salted water and drain, then grease a heat-resistant dish with butter and cover with breadcrumbs. Put the cabbage cut in half, then beat the eggs, add salt, pepper, grated feta cheese, sour cream and half of the grated cheese. Pour all this over the cabbage, then sprinkle over the rest of the grated cheese. Bake for 30 minutes at 150 C.

Brussels sprouts with Dijon sauce

Ingredients: 450 g Brussels sprouts, 1 tablespoon butter, 1 tablespoon olive oil, salt, pepper, 100 ml dry wine, 100 ml water, 1 suitable onion, 2 tablespoons sour cream, 1 tablespoon Dijon mustard.

Method of preparation: Cut the cabbage in half, heat the butter with the olive oil in a pan, put the finely chopped onion, cook for 2-3 minutes, then add the Brussels sprouts and season with pepper and salt to taste, then wine and water are added. Leave on the right heat for about 10 minutes.

In a bowl, mix the cream with the mustard and add over the cabbage, mix lightly, leave for 1-2 minutes on low heat. It is served as such or as a side dish to meat or fish.

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Cream soup with Brussels sprouts

All the vegetables cleaned, washed, cut, the cabbages cleaned of the yellow leaves, put in a bowl with enough water to cover them and a little salt on the fire and let it boil for 40 minutes, on low heat.

After everything is boiled, strain without throwing water, pass, the resulting puree is put back in the pot on the fire, add the coconut milk, after homogenization add the soup stopped from boiling the vegetables for the desired consistency, season according to taste, and after 1-2 boils, turn off the heat and serve with croutons.

Cauliflower soup

We unwrap the cauliflower in small bunches, wash it with more water and leave it in a strainer,

Vegetable cream soup

All the vegetables are boiled in water to cover them. When they have boiled, remove them from the water with the help

Recipe of the day: Brussels sprouts soup

Brussels sprouts soup from: brussels sprouts, apple, garlic, turmeric, mustard, ginger, water, coconut milk, salt, red pepper, vinegar, olive oil.


  • 2 eggplants
  • 500gr brussels sprouts
  • 1 apple
  • 4 cloves chopped garlic
  • 2 teaspoons turmeric
  • 1 teaspoon dried mustard
  • 1 piece grated ginger
  • 1/4 teaspoon red pepper
  • 1 cup water
  • 1 can of coconut milk
  • 1 3/4 teaspoon salt
  • 3/4 tablespoon apple cider vinegar
  • 3 tablespoons olive oil

Method of preparation:

Chop the eggplant and apple.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds.

Add turmeric, dried mustard, red pepper and ginger mix. Add eggplant and chopped apple, mix and cook for 2 minutes.

Add water, coconut milk, brussels sprouts, salt and vinegar. Bring to a boil and simmer for 15 minutes.

Brussels sprouts & # 8211 important benefits

Broccoli and Brussels sprouts contain large amounts of isothiocyanates. These compounds have shown anticancer and detoxifying effects. They have been shown to be especially useful against breast cancer.

Isothiocyanates are small molecules that form from glucosinolates found in cruciferous vegetables.

Both those that form naturally in these foods and those that are synthetic have anticancer properties. They reduce the activation of carcinogens and help eliminate them from the body. may inhibit the growth of several types of cancer cells.

Recent studies have shown that isothiocyanates affect various pathways involved in tumor formation (apoptosis, oxidative stress, cell cycle progression).

In some countries, the consumption of cruciferous vegetables has been associated with lower rates of breast cancer. This protective effect may be due to the fact that they help eliminate estrogen and other hormones from the body.

Due to the fact that they increase the level of detoxifying enzymes, glucosinolates can reduce the risk of colorectal cancer.

In addition to helping prevent cancer, these vegetables provide us with good amounts of vitamin K and calcium, which support bone health.

And the vitamin C they contain further increases antioxidant defense.

156 grams of cooked Brussels sprouts offers us:

  • vitamin K (243% of the recommended daily allowance (RDA)
  • C vitamin (129% of RDA)
  • folic acid (23% of RDA)
  • vitamin B6 (16% of RDA)
  • manganese (15% of RDA)
  • hill (15% of RDA)
  • fiber (15% of RDA)
  • phosphorus (12% of RDA)
  • potassium (11% of RDA)
  • omega-3 (11% of RDA)
  • iron (10% of RDA)
  • proteins (8% of RDA)
  • magnesium (7% of RDA)
  • Vitamin A (7% of RDA)
  • calcium (6% of RDA)

Brussels sprouts also help lower cholesterol. Prevents damage to blood vessels.

Supports digestion and decreases the risk of several diseases: cardiovascular, insulin resistance, irritable bowel syndrome, obesity, rheumatoid arthritis, type 2 diabetes or ulcerative colitis.

Brussels sprouts soup

Brussels sprouts soup

Not long ago I presented another recipe with V Brussels sprouts with nutmeg and butter . Here is another soup, also with cabbage, but cabbage is created Cyorba with created cabbage and chicken which is to my family's liking and I hope you like it too. I have a few more recipes with these little cabbages and they will follow soon. Until then, I leave these two options to try. Below I give you the necessary ingredients for about 2.5 l of soup.

Ingredients Brussels sprouts soup :

500 g Brussels sprouts
250 g carrots
100 g parsley root
50 g cleaned celery
6 cloves garlic
1 small onion
500 g sour cream (I used diet yogurt)
2 egg yolks
1 tablespoon butter
1 tablespoon oil
2.5 l apart
100 ml of vinegar (I put vinegar on hot peppers to make the soup more spicy)
salt to taste

Preparation Brussels sprouts soup :

Peel a squash, grate it and squeeze the juice. Carrot, parsley and celery cut into cubes or thin slices. Heat the butter and oil in a pot and cook the chopped vegetables together with 3 cloves of crushed garlic. Quench everything with 2.5 l of water. Add salt and add the grated onion on a fine grater.

Leave to boil until the vegetables are cooked. During this time we prepare the Brussels sprouts. Remove the outer leaves, cut at the base of the spine and then cut the base of each cabbage. We wash them and put them in the pot to boil. When they are also cooked, add the vinegar and add the salt soup.

Mix two egg yolks with 500 g of sour cream (or yogurt), grind the rest of the garlic in this mixture and little by little add the hot juice until this may bring to a temperature close to the soup. After doing this, pour the mayonnaise into the soup and let it boil. We stop the fire under the pot and pull it aside.

From now on, Brussels sprouts soup can be served as it is or with a surplus of vinegar and sour cream according to everyone's taste. Good appetite !