John Myers
Ingredients for 4 servings:
- 700 g Brussels sprouts, alternatively frozen
- 2 small onions
- 800 ml vegetable stock
- 100 ml oat milk (oat drink)
- some olive oil or other oil
- possibly pepper
- possibly nutmeg, freshly grated
- e.g. parsley
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
with oat milk and oil
Peel and chop the onions. Wash the Brussels sprouts, trim the stalks, and remove the outer leaves. Halve the florets. Add a little oil to a pot and sauté the onions for about 2 minutes until translucent. Add the Brussels sprouts and sauté for 1-2 minutes. Deglaze with the vegetable stock. Cover and simmer over low heat for about 15 minutes. Reserve a few florets for later garnish or decoration. Add the oat milk and a little oil to the rest and puree everything with a blender or hand blender until creamy. If it is too thick, add a little more oat milk. Season to taste with pepper and nutmeg. Ladle into soup bowls and garnish with the removed Brussels sprouts. Chop some parsley and scatter over the top. Serve with bread or baguette.
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