Recipe: Appetizing Dried Basil Brussel Sprout Soup

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Dried Basil Brussel Sprout Soup

Before you jump to Dried Basil Brussel Sprout Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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One way to address this to begin seeing some results is to realize that you do not have to alter everything instantly or that you need to entirely get rid of certain foods from your diet. Even more crucial than wholly modifying your diet is simply substituting healthy eating choices whenever you can. In time, you will probably discover that you will eat more and more healthy food as your taste buds get used to the change. As with many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.

To sum up, it is not hard to start making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to dried basil brussel sprout soup recipe. To make dried basil brussel sprout soup you only need 16 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Dried Basil Brussel Sprout Soup:

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

Instructions 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..

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