Want to cultivate coziness with some soup recipes? This farro and sprouts soup is packed with flavor and colorful veggies to boost immunity.
Some people are winter people. Although I was born and raised in the cold, harsh North (Minnesota), I became a softie over time. My beef with the season: navigating through snow, even shaking inside, itchy dry skin, wearing socks and having to drive overall instead of running. Last year I almost cried with joy the first day I could wear flip flops. Summer has a carefree feel that lifts my soul and I try my best, that feeling just doesn’t exist in winter. But I’m not ready to give up hope. Read on to find out how to get through the winter and check out this Brussels Sprout Soup Recipe.
One of my dear friends is a winter woman: Melissa from The Fake Martha. She loves the snow, tea by the fire and the slower pace. She sees beauty in quiet moments. She knows how to cultivate the cozy like the warmest Minnesotans. We spoke to Melissa about winter thriving on our podcast. We talked a lot about hot drinks, fluffy blankets, cozy soup and good books. Although it doesn’t come naturally to me, this year I’m trying to reorganize my brain. Cultivate the cozy. More soups. Hot tea. You can do it.
How to make Brussels sprouts soup
That’s the heart of this Brussels Sprout Soup recipe, a cozy winter soup full of hearty veggies. Brussels sprouts are one of our favorite vegetables, but we had never tried Brussels sprouts soup. Here we grated them and added them to a soup pot along with the other main ingredient, farro. Farro is a whole grain that looks a bit like barley but at ⅓ time, which greatly speeds up prep time. (But if you like barley, here’s a classic barley mushroom soup.)
For this Brussels sprouts soup, the farro is cooked outside of the soup and only added just before serving. For seasoning: a little shallot, garlic, ginger, soy sauce and Worcestershire sauce adding a delicious and unexpected taste. And what would a soup be without some greens at the end? We started adding handfuls for color and nutrients. Brussels sprouts soup may seem unexpected, but it is exactly what we have been craving to boost our immunity and feel good.
Tips to get cozy this winter
What are you doing to cultivate coziness this year? Here are some of our top tips for cultivating comfort:
- to drink tea. A lot! It’s healthy and warming. (My favorite blend is Bengali spice: I’m obsessed!)
- eat soup. Soups are healthy, usually easy to make (and easy to double), and very enjoyable. This Brussels Sprouts Soup and our Moroccan Cauliflower Soup are some of our favorites; we’ve listed a few more below.
- candles. It makes your house smell nice and of course brings a sparkling ambiance.
- Use soft blankets and pillows. We’ve had a few more this year and I have to say they’re definitely taking over.
- Use sparkling lights. Adding a few to our third floor attic has brightened it up in the cutest way.
- read good books. Alex and I are both in a book club and we just finished reading The Handmaid’s Tale. I thought it was an excellent book, brilliant and thought provoking, and gave it a double thumbs up, the top honor in our book club ranking system. This month’s book is a novel called Sourdough. (What are you reading?)
What else? We would like to know what you are doing to be successful this winter season.
This Farro and Brussels Sprouts recipe is…
Vegetarian, vegan, plant-based, dairy-free and sugar-free.
The description
Want to cultivate coziness with some soup recipes? This cozy farro and Brussels sprouts soup is packed with savory flavor and colorful veggies to boost immunity.
- ½ cup faro dry
- 2 large shallots
- 4 medium garlic cloves
- 1 thumb nub ginger (1 tbsp chopped)
- 2 carrots
- 8 ounces Mushrooms
- 16 Cauliflower
- ¼ cup olive oil
- 1 teaspoon dried thyme
- 2 tablespoons vegan Worcestershire sauce (or substitute)
- 1 tbsp soy pasture
- 15-ounce cannellini beans
- 8 cups (2 liters) Vegetable soup
- 4 cups Baby spinach or chopped spinach
- Kosher salt to taste
- In a saucepan over high heat, bring 3 cups of water to a boil. Add the farro, stir once and cook uncovered for about 15 minutes, bringing to the boil quickly. Try a farro grain; When the grain is plump and tender, remove the pan from the heat and pour into a colander. Otherwise, continue cooking and seasoning until tender. Farro brands may vary, so adjust cooking time if necessary.
- Meanwhile, chop the shallots. Chop the garlic. Peel and chop the ginger. Peel and cut carrots. Cut the mushrooms into thin slices.
- Grating Brussels Sprouts: See Grating Brussels Sprouts.
- In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the carrot and sauté for 5 minutes. Add the shallot, garlic, ginger, mushrooms, and Brussels sprouts and sauté for 5 minutes, stirring often to keep the sprouts from sticking to the bottom of the pan. Drain and rinse beans.
- Add the farro, thyme, Worcestershire sauce, and soy sauce and stir. Add beans and broth, then heat until hot, about 5-7 minutes. Add vegetables and heat until tender, about 30 seconds. Season to taste with kosher salt (add pinches until flavor emerges – since all broths have different levels of salt, the exact amount will vary).
- Category: Soup
- Method: Cook
- Kitchen: American
Keywords: Brussels sprouts soup
Looking for more soup recipes?
Looking for soup recipes in addition to this Farro and Brussels Beak Soup? Here are some cozy soup recipes for you:
