Best Brussels Sprouts And Barley Soup Recipes

BRUSSELS SPROUTS SOUP WITH CARAMELIZED ONIONS

Brussels Sprouts Soup with Caramelized Onions image

I was looking for a new way to cook Brussels sprouts. This soup is one of my favorite ways now.

Provided by carenough2

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 onions, thinly sliced
1 tablespoon sugar
1 pound Brussels sprouts, trimmed and halved
1 teaspoon fresh thyme
4 cups chicken stock
salt and ground black pepper to taste
½ cup sour cream
4 dashes hot pepper sauce (such as Frank's RedHot®), or to taste

Steps:

Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 31.5 g, Cholesterol 13.4 mg, Fat 10.5 g, Fiber 7.3 g, Protein 7.2 g, SaturatedFat 4.6 g, Sodium 801.3 mg, Sugar 13.4 g

BROCCOLI AND BARLEY VEGETABLE SOUP

Broccoli and Barley Vegetable Soup image

Make and share this Broccoli and Barley Vegetable Soup recipe from Food.com.

Provided by Laka

Categories Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
100 g leeks, sliced
1/2 cup barley, washed and drained
6 cups water (2 4)
180 g broccoli, divided into small florets
120 g cauliflower, divided into small florets
120 g Brussels sprouts, cut into quarters
1 carrot, sliced
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

Steps:

Sauté leeks and garlic in olive oil for 2 minutes.
Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes.
Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Bring the soup to the boil, lower the flame and cook for another 7 minutes or until vegetables are slightly softened. Season with black pepper and add thyme.

Nutrition Facts : Calories 404.8, Fat 10.1, SaturatedFat 1.7, Sodium 887.2, Carbohydrate 70.1, Fiber 24, Sugar 19.4, Protein 21.9