Easy & cozy Brussels sprouts stew
Ari
Simple & cozy Brussels sprouts stew made from the most popular winter vegetables in combination with Mediterranean herbs and sun-dried tomatoes
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course dinner, Soup, stews and chili
Cuisine Mediterranean
Servings 3 -4 servings
Calories 291 kcal
paring knife*
Can opener*
Cooking pot*
Sieve*
- 1 kg Cauliflower fresh
- 1 can White beans about 380g
- 8-10 Sun-dried tomatoes* in oil
- 1 Onion
- 2 Garlic cloves
- 1 L vegetable broth
- small bunch of thyme You can also use dried thyme
- Pepper* from the mill
- kosher salt*
Peel onions and garlic. Dice the onions and finely chop the garlic.
Drain the sundried tomatoes in a colander. catch the oil. Cut the dried tomatoes into strips or pieces.
Clean Brussels sprouts. To do this, remove the outer, unsightly and dark leaves. remove stalk. Halve large sprouts.
Now put three tablespoons of the drained tomato oil in a soup pot and heat it over medium heat.
Sauté the onions in the hot oil until translucent, then add the garlic and fry for a few minutes until lightly colored.
Now add the Brussels sprouts and sauté lightly while stirring.
Pour in the vegetable stock and cover and simmer gently for about 20 minutes.
In the meantime, pour the beans into a colander, rinse and drain well.
Add the beans to the stew along with the sun-dried tomatoes.
Season with chopped thyme and pepper.
Let everything stand for about 5 to 8 minutes and taste the Brussels sprouts stew again with salt and pepper.
Serve hot with fresh parsley. Enjoy your meal!
Serving: 1Port.Calories: 291kcalCarbohydrates: 59gProtein: 14gFat: 1.6g
Keyword Brussels sprouts bean soup, Brussels sprouts stew, easy winter soups, Mediterranean Brussels sprouts, stew ideas