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+ servings
Einfacher & gemütlicher Rosenkohl-Eintopf

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
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Course dinner, Soup, stews and chili
Cuisine Mediterranean
Servings 3 -4 servings
Calories 291 kcal

Equipment

  • paring knife*
  • Can opener*
  • Cooking pot*
  • Sieve*

Ingredients
  

  • 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*

Instructions
 

  • 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!

Nutrition

Serving: 1Port.Calories: 291kcalCarbohydrates: 59gProtein: 14gFat: 1.6g
Keyword Brussels sprouts bean soup, Brussels sprouts stew, easy winter soups, Mediterranean Brussels sprouts, stew ideas
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