Cabbage cream soup with oyster mushrooms and pickled Brussels sprouts

Name: Cabbage cream soup with oyster mushrooms and pickled Brussels sprouts
Total time: 1 h
Yield: 2
Ingredients: 330 g cabbage; 100 g Brussels sprouts; 170 ml soy milk; 50 g oyster mushrooms; 250 ml vegetable broth; 100 g onion; 170 g potatoes; 2 garlic cloves; 30 g soy sauce; 2 g chili pepper; 0.5 g of saffron; ground fennel seeds; 1-2 sprigs of fresh thyme; olive oil; salt

Cookinero 27 Oct 2022

22110

An excellent vegetable is cabbage. It belongs to the category of off-season products and the variety of its varieties will delight any culinary specialist and just a lover of delicious food. In this dish, white cabbage acts as a base for soup, and Brussels sprouts as a flavor accent and decoration.

How to cook Cabbage cream soup with oyster mushrooms and pickled Brussels sprouts

Step 1

Cut white cabbage, onion and potatoes into strips. Cut the garlic clove into 2-4 pieces. Saute prepared vegetables with thyme in olive oil for 5-6 minutes.

Step 2

Add fennel seeds and broth. Salt. Simmer, 20 min. During this time, oyster mushrooms, cut into medium pieces, fry in olive oil.

Step 3

Boil Brussels sprouts without cutting them. Add soy sauce, finely chopped garlic clove, chili pepper and 10 g olive oil. Cool completely, 20 min. Drain cabbage in a sieve, pat dry with paper towels. Cut into pieces and fry in olive oil.

Step 4

To white cabbage, add soy milk and saffron threads soaked in milk. Bring the mixture to a boil. Remove from heat and puree with an immersion blender.

Step 5

Pour the soup into bowls. Add oyster mushrooms and Brussels sprouts. Serve right away.

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Cabbage cream soup with oyster mushrooms and pickled Brussels sprouts

How to cook Cabbage cream soup with oyster mushrooms and pickled Brussels sprouts

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