This hearty Tomato, Carrot, Brussels Sprouts Soup is not only loaded with veggies and flavor, it's also loaded with nutrient dense, hearty healthy goodness! I'll be you've never had Brussels sprouts in a soup, but they are delicious served this way. This soup is warm, creamy, and savory with a little bit of sweetness and spice. Lots of veggies, beans, and nut butter make this a delicious and comforting soup you will want to have all winter.
This is the kind of soup where you can add what you have on hand so no need to go to the store if you don't have every ingredient. It was inspired by Dr. Fuhrman. Although I have Dr. Fuhrman’s book, Eat for Health, and I love the recipes, I don’t always have everything that’s called for. So, I improvise with what I have. It’s hard to fail with most soups and easier to use up what you have on hand.
For this recipe, I had carrots, onion, Brussels sprouts, lentils, beans, and home-grown beets. Using veggies from my garden always make dishes even more delightful. Many of Dr. Fuhrman’s recipes call for carrot juice and I did use that here, but it adds sweetness and if you don’t like that in a soup, use water or veggie broth instead. I actually found organic carrot juice in a jar from Lakewood brand. It may not be as fresh as freshly squeeze but may be easier for you. You can substitute vegetable broth if you don't have carrot juice.
If you don’t have everything you need for this hearty, plant-based soup, use what you do have and up your nutrient density for the day.
Mix n match with these main ingredients:
Liquid: broth, water, carrot juice, vegetables: cruciferous or root veggies of your choice. Beans: lentils, chickpeas, kidney beans,
Enjoy!
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
Servings | people |
- 1/4 cup low sodium vegetable broth or water for sauteeing
- 1 medium onion chopped
- 5 cloves garlic minced
- 2 carrots peeled and cut into rounds
- 1 large beet peeled and cut into 1/2″ cubes
- 3 cups brussels sprouts cut in half or fourths
- 4 cups water or vegetable broth
- 1/3 cup uncooked green lentils
- 1/2 cup uncooked red lentils
- 1/2 cup canned kidney beans
- 1 8 oz. can tomato sauce
- 2 cups carrot juice or vegetable broth
- 1/3 tsp cinnamon
- 1/2 tsp garam masala
- 2 Tbl almond or peanut butter
- sea salt and pepper to taste
Ingredients
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- In a large pot, sauté the onions and garlic in 1/4 cup of water or vegetable broth until wilted.
- Add the cinnamon and garam masala and stir.
- Add the rest of the chopped vegetables and sauté a few more minutes.
- Add the red and green lentils, carrot juice, water, tomato sauce, beans, and nut butter.
- Simmer soup, covered for 30-45 minutes until the vegetables are crisp tender and the lentils are soft.
- Season with salt and pepper to taste.
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