Brussels Sprouts Soup
Cuisine: Panama
Prep time: 
Cook time: 
Total time: 
Serves: 4
A wonderfully delicious, hearty & healthy vegan soup containing brussels sprouts, tomatoes, garlic, onion and ginger. That's all!
  • - 1 pound Brussels sprouts, tips cut off, discolored leaves removed
  • - 2 garlic cloves, pressed or minced,
  • - 1 medium red onion, thinly chopped
  • - 3 medium tomatoes, roughly chopped
  • - a bit of ginger, thinly chopped
  • - 1 tablespoon olive oil
  • - 1 cup low-sodium vegetable broth
  • - ½ teaspoon red pepper flakes
  • - 1 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)
  • - sea salt and freshly ground black pepper, to taste
  • Optional garnishes: chopped fresh cilantro
  1. Wash the brussels sprouts very well, trim the nubby ends and any discolored leaves off them.
  2. Meanwhile, heat the olive oil in another medium pot over medium heat. Add the onion, garlic and a sprinkle of salt, and cook - stirring occasionally - until the veggies are soft, about 2 minutes. Then stir in the ginger, tomatoes, and red pepper flakes and cook until fragrant, about 1 more minute. Transfer it to a blender and purée the mixture until smooth, about 1 min.
  3. Now bring 2 cups of water to a boil in a medium saucepan. Pour in the brussels sprouts, the broth and bring to a simmer. Transfer the puréed soup to the saucepan, reduce the heat and simmer for about 15, to give the flavors time to meld.
  4. Ladle soup into individual bowls. Sprinkle your favorite garnish over the soup and serve.
Soup learned from my boyfriend’s mom, Rosia. Many thanks!

P.S. In case you decide to make this delicious soup, then let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookitfit!
Recipe by Cook it fit at