Creamy Brussels Sprouts & Bean Soup

Ingredients

• 250 g dried white beans
• 1 bay leaf
• 1 onion
• 1 Garlic clove
• 350 g Brussels sprouts
• 2 tbsp Rapeseed oil
• 800 ml vegetable broth
• 100 g brown mushrooms
• 1 tbsp soy sauce
• 100 ml heavy cream
• 1 tsp turmeric powder
• 1 tbsp Medium-hot mustard
• Salt
• Pepper
• 4 tbsp chopped chives

Instructions

1. 1.

   Soak the beans overnight in water. Drain them the next day and simmer with fresh water and a bay leaf for about 45 minutes.

2. 2.

   Peel and dice the onion and garlic. Trim the Brussels sprouts, halve four of them and set aside; quarter the rest. Sauté the onion and garlic in 1 tbsp hot oil until translucent. Add broth and bring to a boil. Drain the beans and reserve about one-quarter as a garnish. Add the remaining beans to the soup and simmer for about 15 minutes.

3. 3.

   Clean and quarter the mushrooms. Brown them with the halved Brussels sprouts in the remaining oil in a pan for 3–4 minutes. Drizzle with soy sauce, reduce heat, and continue steaming for 5–8 minutes.

4. 4.

   Add cream, turmeric, and mustard to the soup and blend until smooth. If needed, simmer longer or add more broth. Warm the reserved beans in the soup and season with salt and pepper.

5. 5.

   Serve the soup on a bowl, topped with the sautéed vegetables and sprinkled chives.