Roasted Brussels Sprouts and Sweet Potato Soup

Roasted Brussels Sprouts and Sweet Potato Soup - Seriously Soupy

Brussels sprouts are a hit or miss food - as mentioned when I made the soup - Mushroom Barley with Roasted Brussels Sprouts. The beauty of soups is that they can enhance and give 'boring' foods a new life with the addition of spices and the pairing of other vegetables. I recently made a bowl of roasted brussel sprout and sweet potato soup and instantly loved the earthy/sweet taste of this quick and healthy soup. Using homemade vegetable stock, rosemary, thyme, curry and an onion, this soup made it very easy to eat my brussels sprouts.

Roasted Brussels Sprouts and Sweet Potato Soup 

Ingredients:
4 cups of vegetable broth
1 yellow onion, peeled and chopped
2-3 cloves of garlic, minced
Stalk of brussels sprouts, chopped 
2 sweet potatoes, cut up
1/2 teaspoon of cinnamon
3 teaspoons fresh ginger, grated
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon dried rosemary
1 tablespoon of salt and pepper
2 tablespoons curry powder
drizzle of olive oil

Directions:
Pre-heat oven to 400 degrees. Cut up the brussels sprouts and place them on a baking pan or a sheet of aluminum foil. Drizzle with olive oil, salt and pepper and let cook for 40 minutes. Chop up the onions, garlic and ginger and place them in a pot, along with the vegetable stock. Bring to a slight boil and add the sweet potatoes, rosemary, bay leaves, thyme, cinnamon, curry, salt and pepper. Check on the brussels sprouts and add them to the pot (when soft). Cover and let cook for another 30-40 minutes. Taste and add salt or pepper (if needed). Blend the soup together in a blender or with a immersion blender. Enjoy!

Seriously Soupy Serena

Mushroom Barely Soup with Roasted Brussels Sprouts

Mushroom Barely Soup with Roasted Brussel Sprouts - Seriously Soupy

After reading the title of this post I realized how much of a nightmare this might be for a child. Of course that is also a huge generalization; kids today have far more sophisticated palates. But, for me, the one veggie that I would never try, no matter if it was fried in butter or dipped in chocolate was brussel sprouts. Of course I later learned about the power of the sprout and really love to eat them roasted. For this soup, I thought they would make a nice addition a classic mushroom and barley that also included carrots, celery and leeks (had them around). This recipe was also made with an all-green roasted veggie broth that included broccoli, kale, celery, beet tops, and spinach. I also had these veggies lying around from the soup party and the soup cook-off that also needed to either be tossed or made into broth. Obviously, I choose the later. If you don't want to make the all-green broth, you can always use a simple veggie broth or rely on good-old fashioned fresh herbs. I hope you enjoy this one, brussel sprouts and all!