Tomato, Carrot, Brussels Sprouts Soup
This heart-healthy, nutrient-rich soup recipe is not only chock-full of goodness but is so good tasting, too. Carrot juice adds a touch of sweetness and the Brussels sprouts are a unique addition.
Servings Prep Time
6 people 25 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
30 minutes
Tomato Brussels Sprout Soup
Tomato, Carrot, Brussels Sprouts Soup
This heart-healthy, nutrient-rich soup recipe is not only chock-full of goodness but is so good tasting, too. Carrot juice adds a touch of sweetness and the Brussels sprouts are a unique addition.
Servings Prep Time
6 people 25 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
30 minutes
Tomato Brussels Sprout Soup
Ingredients
  • 1/4 cup low-sodium vegetable broth (Trader Joe’s brand) or water for sauteing (or 1/4 cup homemade)
  • 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
  • 2 cups carrot juice or vegetable broth
  • 1/3 cup uncooked green lentils
  • 1/2 cup uncooked red lentils
  • 1/2 cup kidney beans canned no salt Eden brand
  • 1 8 oz. can tomato sauce
  • 1/3 tsp Ceylon cinnamon
  • 1/2 tsp garam masala
  • 2 Tbl almond or peanut butter
  • sea salt and pepper to taste
Instructions
  1. In a large pot, sauté the onions and garlic in 1/4 cup of water or vegetable broth until wilted.
  2. Add the cinnamon and garam masala and stir.
  3. Add the rest of the chopped vegetables and sauté a few more minutes.
  4. Add the red and green lentils, water or vegetable broth, carrot juice, tomato sauce, beans, and nut butter.
  5. Simmer soup, covered for 30-45 minutes until the vegetables are crisp tender and the lentils are soft.
  6. Season with salt and pepper to taste.

This recipe was printed from plantbasedcooking.com