This soup is actually much tastier than it might sound due to the addition of caraway seeds and mustard. Adding vinegar at the end really lifts the flavour too!
2tbsp butter (or alternative)
1.5 chopped onions
3 garlic cloves, chopped
1tsp mustard powder (or jar mustard)
½ tsp caraway seeds
¼ tsp smoked paprika
2.5 medium potatoes, peeled and chopped into small pieces
Approx. 950ml chicken stock
2 bay leaves (optional)
350g Brussel sprouts, sliced
1 cup milk (or blend in white beans for creaminess and extra protein)
1-2 tbsp white wine vinegar or apple cider vinegar
¼ – ½ tsp salt
- In large pan, add butter, onion and bit of salt. Sauté on medium about 5 mins until onions are softened. Add garlic, mustard, caraway, smoked paprika and stir for 1 minute.
- Add potatoes, stock, bay leaves. Cover and bring to the boil.
- When boiling, remove lid, add Brussels, turn down heat to medium-low. Simmer 7-10 minutes until potatoes are just cooked through.
- Remove pan from heat, add 2 ladles of the veg from the soup to a blender (without bay leaves). If you have no blender pour into a large bowl and use a stick blender. Blend and then add the milk, blend again.
- Pour the blended mix back into the soup pan and mix in. Stir in the vinegar and salt, taste and season if needed.