Potato and Leek Soup with Roasted Garlic Brussels Sprouts

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It’s funny I wonder HOW people make Brussels sprouts taste so horrible to kids, because they’re one of the greatest vegetables ever, in terms of taste.

I have to admit, I was so afraid of trying them for a long time, just because I kept hearing how it tasted horrible, as well as I have some FAINT childhood memory of Brussels sprouts tasting bad, but I forgot who cooked it or anything else.

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But, I braved my obstacles and decided to make it.

The pics I see of roasted Brussels sprouts has always looked SO DELICIOUS, and it looks like a cabbage, so it can’t be that bad, right? RIGHT! It was sweet, delicious, OH MAN I AM IN LUV with it. I think I’m going to be getting this a lot in the future now that I know how to make it.

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So, if you never liked Brussels sprouts before, please try cooking it this way, because it’s so good I can’t even begin. I literally just put a big bunch all in my mouth.

I saw on a video that Brussels sprouts were the vegan french fry, and that comment just for some reason made me want to eat it. IT’S SO TRUE, BY THE WAY!

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The potato soup has totally given me an idea. I’ve seen quite a lot of soups that are suppose to be creamy, and many people use cashew to make it that way. I think instead of like, adding one whole cup of cashew, which I think may be too much if one person’s eating it, you can always put quarter amount of cashew, some potatoes, cornstarch and almond milk. I think it would make equal amount of creaminess!

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Potato and Leek Soup with Roasted Garlic Brussels Sprouts

Roasted Brussels Sprouts

15 Brussels sprouts
2 cloves garlic, minced
2 tablespoons extra light olive oil
1 teaspoon lemon juice
1 teaspoon white cooking wine
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Himalayan/sea salt
1/2 teaspoon pure maple syrup
A few sprinkles ground pepper

Potato and Leek Soup

1 tablespoon extra light olive oil
1 medium yellow onion
1 leek
1 clove garlic
2 sprinkles ground pepper
2 sprinkles Himalayan/sea salt
2 russet potatoes
1 cup unsweetened almond milk
1 cup water/vegetable broth
1 tablespoon white cooking wine
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon thyme
1 1/4 teaspoon Himalayan/sea salt
A few generous sprinkles Italian herbs
2 tablespoons extra virgin olive oil

To make the Brussels Sprouts: Preheat oven to 350°F (176°C).

Wash and pat dry the brussel sprouts, then cut them in half.

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Peel two cloves of garlic and mince it, then put it in a large bowl along with the olive oil, lemon juice, cooking wine, garlic powder, onion powder, salt, maple syrup and pepper. Stir and soak the brussel sprouts in there and be sure it’s coated by the sauce completely.

Bake in the oven for about 15-17 minutes, then flip them over and bake for another 10-12 minutes.

To make the Potato and Leek Soup: Peel the onion, then chop it into small pieces (rings, slices, dice, it’s totally up to you). If you’re using a whole leek, cut off the really green parts and discard them. Chop the remainder of the leek into rings and put them both in the frying pan. Peel and chop the garlic in a few slices, toss it in the pan too, along with a tablespoon of extra light olive oil.

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Saute the onions, leek and garlic for about 5 minutes, then sprinkle the salt and pepper over it. Saute for another 10 minutes, stirring constantly.

Meanwhile, peel the potatoes and chop them in blocks (not too big or small). Put them in a saucepan and fill it with enough water to cover the potatoes and boil them on high heat for about 15-20 minutes until they’re soft enough to poke through. Drain all the water.

Add the potatoes in the frying pan with the onions and leek, then add the almond milk, vegetable broth, white cooking wine, onion powder, garlic powder, thyme, salt and Italian herbs. Allow it to simmer for about 5 minutes.

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Transfer everything into a blender and blend until the mixture is smooth. Add the extra virgin olive oil and blend again until the soup is completely smooth.

Garnish with roasted brussel sprouts.

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Potato and Leek Soup with Roasted Garlic Brussels Sprouts
Serves: 2
 

Ingredients
Roasted Brussels Sprouts
  • 15 Brussels sprouts
  • 2 cloves garlic, minced
  • 2 tablespoons extra light olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon white cooking wine
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Himalayan/sea salt
  • ½ teaspoon pure maple syrup
  • A few sprinkles ground pepper
Potato and Leek Soup
  • 1 tablespoon extra light olive oil
  • 1 medium yellow onion
  • 1 leek
  • 1 clove garlic
  • 2 sprinkles ground pepper
  • 2 sprinkles Himalayan/sea salt
  • 2 russet potatoes
  • 1 cup unsweetened almond milk
  • 1 cup water/vegetable broth
  • 1 tablespoon white cooking wine
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon thyme
  • 1¼ teaspoon Himalayan/sea salt
  • A few generous sprinkles Italian herbs
  • 2 tablespoons extra virgin olive oil

Instructions
  1. To make the Brussels Sprouts: Preheat oven to 350°F (176°C).
  2. Wash and pat dry the brussel sprouts, then cut them in half.
  3. Peel two cloves of garlic and mince it, then put it in a large bowl along with the olive oil, lemon juice, cooking wine, garlic powder, onion powder, salt, maple syrup and pepper. Stir and soak the brussel sprouts in there and be sure it’s coated by the sauce completely.
  4. Bake in the oven for about 15-17 minutes, then flip them over and bake for another 10-12 minutes.
  5. To make the Potato and Leek Soup: Peel the onion, then chop it into small pieces (rings, slices, dice, it’s totally up to you). If you’re using a whole leek, cut off the really green parts and discard them. Chop the remainder of the leek into rings and put them both in the frying pan. Peel and chop the garlic in a few slices, toss it in the pan too, along with a tablespoon of extra light olive oil.
  6. Saute the onions, leek and garlic for about 5 minutes, then sprinkle the salt and pepper over it. Saute for another 10 minutes, stirring constantly.
  7. Meanwhile, peel the potatoes and chop them in blocks (not too big or small). Put them in a saucepan and fill it with enough water to cover the potatoes and boil them on high heat for about 15-20 minutes until they’re soft enough to poke through. Drain all the water.
  8. Add the potatoes in the frying pan with the onions and leek, then add the almond milk, vegetable broth, white cooking wine, onion powder, garlic powder, thyme, salt and Italian herbs. Allow it to simmer for about 5 minutes.
  9. Transfer everything into a blender and blend until the mixture is smooth. Add the extra virgin olive oil and blend again until the soup is completely smooth.
  10. Garnish with roasted brussel sprouts.

 

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