Description
A creamy and nutritious chowder made with Brussels sprouts, perfect for a healthy meal.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add Brussels sprouts, thyme, salt, black pepper, and red pepper flakes. Cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes, or until Brussels sprouts are tender.
- Stir in almond milk and simmer for 5 more minutes.
- Blend half of the mixture for a creamier texture (optional).
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra protein, add cooked chicken or tofu.
- Adjust spice level by increasing or reducing red pepper flakes.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American