Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, dried basil brussel sprout soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Dried Basil Brussel Sprout Soup is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Dried Basil Brussel Sprout Soup is something which I have loved my entire life. They’re fine and they look fantastic.

Brussels Sprouts Soup is an amazing dish that can be served from the end of summer throughout the cold winter months. It's very easy to make and tastes delicious. It can be served chunky or creamy, depending on your preferences, and accompanied with a piece of crusty bread. Stir in halved Brussels sprouts; reduce heat.

To get started with this particular recipe, we have to first prepare a few components. You can have dried basil brussel sprout soup using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Dried Basil Brussel Sprout Soup:

1. Prepare 500 g raw Brussel Sprouts
2. Prepare 2 tbsp. Olive Oil
3. Take Half a large white onion
4. Make ready 1 Maris Piper Potato,or 8 New Potatoes
5. Make ready Half a tablespoon Sea Salt
6. Make ready Half a tablespoon of Dried Basil
7. Make ready For Veg. Stock
8. Get 2.000 ml water (4 large mugs)
9. Get 1 bay leaf
10. Make ready 1 clove garlic,crushed
11. Get 1 tsp. Peppercorns
12. Prepare 3 small carrots,chopped
13. Take 2 sticks celery,chopped
14. Get 1 medium leek,chopped
15. Make ready 1/2 onion,chopped
16. Make ready 1 tbsp. Olive Oil

To make this Brussels sprout soup on the stove, I would cook the Brussels sprouts the same way then add to a large pot with the broth already heating up over medium heat. Using an immersion blender, puree the soup until smooth. Add the almond milk and stir until combined. In a large skillet over medium-high heat, heat the oil until shimmering.

Steps to make Dried Basil Brussel Sprout Soup:

1. Make homemade Vegetable Stock first.So - a tablespoon of Olive Oil in a medium sized saucepan,add onion,leek and carrots and fry carefully for 3 minutes,will need too keep stirring if hob is up very high.
2. Add the cold water and then add the 1 bay leaf,the half tablespoon of Peppercorns,2 sticks of celery and the 1 clove of garlic.Boil on a medium heat on the hob for 15 minutes and then on the lowest heat for a simmer of 30 minutes,can leave the saucepan lid on,at this stage.
3. Sieve to just gain Vegetable Stock - clear the saucepan and then add 2 tablespoons of Olive Oil too it - add your half a onion that needs to be chopped,add your half a tablespoon of Sea Salt and half a tablespoon of Dried Basil - add some splashes of your homemade Vegetable Stock too the saucepan too prevent the Herb and onion from sticking to the bottom of the pan.
4. With onions browned slightly, add your 1.000ml of evaporated Vegetable Stock to the fried onions and then quarter into 4 - your peeled potato - add to the saucepan and then tidy up and clean your Brussel Sprouts and cut a cross - into the stem of each Brussel Sprout,add to saucepan and boil for about 20 minutes.Break down cooked boiled potatoes and then cool in the saucepan on the hob - before storing in Plastic Containers with lids.Is very hot if serving immediately.

Add the almond milk and stir until combined. In a large skillet over medium-high heat, heat the oil until shimmering. Add the Brussels sprouts, cut-side down and in one layer. Chop the Brussels sprouts and set them in a bowl for later use. Heat the olive oil over medium-high heat in a pot and add the shallots, garlic, carrot, bell pepper and Brussels sprouts.

So that’s going to wrap it up for this exceptional food dried basil brussel sprout soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!