Tuesday, January 24, 2012

Potato and Brussels Sprout Soup

Adapted from Man Tested Recipes

  • 1/2 package veggie sausage links (about 6 ounces)
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons unbleached flour
  • 3 1/2 cups water
  • 2 vegetable bouillon cubes
  • 3 medium potatoes, cubed
  • 3 cups cleaned and halved Brussels sprouts
  • Cut sausages in half lengthwise then slice; brown in oil in medium soup pot for 5 minutes; chop sausage into smaller pieces with spatula and reduce heat to low
  • Add onion and garlic and continue to cook on low heat until onion is tender and garlic slightly browned
  • Sprinkle flour into pot and stir until dissolved
  • Add water, bouillon cubes and potatoes; raise heat and bring to boil, cover, lower heat and simmer 10 minutes
  • Add Brussels sprouts and simmer 10 more minutes or until potatoes and Brussels sprouts are tender

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