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Brussels Sprouts Soup Recipe

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This recipe for Brussels Sprouts Soup is from Love in a Bowl, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. Brussels Sprouts
1/2 c. brown rice
8 oz. sliced mushrooms
1 pkg. extra firm tofu, frozen
3 qt. water
2 inch piece of ginger, chopped
4 garlic cloves
1/2 c. Bragg liquid aminos
2 Tbsp. maple syrup
1 Tbsp. lemon juice
3 Tbsp. arrow root powder
Directions:
Directions:
Thaw tofu the day before making this soup. Drain all water out of the tofu, and cut into cubes. Cook rice in water about thirty minutes. Half the Brussels sprouts and roast in an oiled pan in the oven while rice is cooking. Temperature should be 450. Bake until you can put a fork in them. Combine ginger, garlic, arrowroot and a cup of water in the blender. Blend until smooth. Finally, combine everything in a soup kettle, and cook on low for about twenty minutes.
Personal Notes:
Personal Notes:
You don't have to freeze the tofu, but freezing it gives it a whole new texture. We like it better that way in the Brussels sprouts soup. It is so much fun to watch a person's face when he/she is tasting a new soup for the first time. It's like surprise, joy, and wonder all at once.

 

 

 

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