I’m sure Thermomix owners will agree that soups are probably the most easy meal you can make with the wonder machine. There are few ingredients that can’t be turned into a soup and to be honest, the method involved in making a soup rarely differs from soup to soup. For most part, a basic soup just involves cooking some vegetables in stock and blitzing the bejesus out of it. Voila! It’s dinner time :)
While I’m sure most Thermomixers have their own favourite recipes and probably don’t really need to seek inspiration online, I still like to write up about soup recipes whenever a combination of ingredients have really worked well for me at home. It’s more so that I can remember what tasted great whenever I end up with a surplus of a particular vegetable and wonder what I can do with it.
At the moment, I seem to get a lot of zucchini, bok choy and brussels sprouts in my weekly vegetable delivery. Most of the time I can do something with them but sometimes they pile up and I despair over potential wastage. That’s usually when a soup happens. Other than virtually being an instant meal, I can easily freeze leftover for emergency meals.
Now, I am not afraid of brussels sprouts as some people seem to be, but they aren’t the most endearing vegetable. I feel it’s mostly because people aren’t sure how to cook them and their experiences with the sprout haven’t been terribly positive. There’s been a bit of a resurgence in brussels sprout’s popularity so with any luck it’ll end up on more menus and cooking shows, thus ensuring that people enjoy them the right way.
So what is the right way? As long as you don’t boil them or overcook them in any way, you can’t go wrong. I also picked up a good pointer from Everyday Gourmet‘s Justine Schofield in taking the sprout apart, leaf by leaf. This helps to ensure you have evenly cooked sprouts and you can avoid the more bitter core or heart of the sprout, if you prefer.
Keeping that pointer in mind, I didn’t actually use brussels sprouts as a base vegetable for this soup. Instead, I used a blend of zucchini, broccoli and green peas as a base and added the delicate leaves of the brussels sprouts later. The result was a lovely neutral soup with the added sweetness and texture of the brussels sprouts: a gentle way to ease a sprout hater
You can of course add whole brussels sprouts in the base if you absolutely love them but I was aiming for a slightly chunky soup that made the most of the gorgeous, sweet little leaves that are often overlooked when cooking sprouts.