2 weeks ago I played around with some ingredients and a surprisingly delicious soup (Steve calls it chowder). We both were shocked how much we liked it. The flavor is sweet, creamy, rich and scrumptious! So, Steve asked me to make it again and, this time, I measured it all out so I could share it with you. NOTE: You don’t really have to like brussel sprouts to love this soup. It really is that good!
5 1/2 cups Brussel Sprouts (fresh whole bag)
2 cups Unsweetened Vanilla Almond Milk
2-3 cups water (depending on desired thickness)
1 cup white sweet frozen corn
2 cups chopped/shredded cooked chicken
2 tablespoons garlic
2 tablespoons Better Than Bullion chicken base
1 tablespoon Stevia
Salt to taste
Chop brussel sprouts in halves and quarters. Put the brussel sprouts and water in a pot to boil and soften. Take 2 cups of the cooked sprouts out from the pot and put it in a blender with almond milk, chicken base and garlic. Blend until smooth and thick. Add mixture to the soup and add the rest of the ingredients. You can vary the water/milk mixture to make it thicker or soupier. Simmer for an hour or so for full flavor.
92 calories – 1 cup
11g carbs, 10g protein, 1.4g fat