Brussel Sprout and Broccoli Soup

Brussel Sprout and Broccoli Soup

from food52.com

This brussel sprout and broccoli soup recipe hits the spot! I came up with this when I was craving a new spin on soup and was also cooking for my parents.

Ingredients

  • 1/2 pound Brussels sprouts, quartered lengthwise, loose outer leaves reserved separately (about 1/4 cup)
  • 1 medium Yukon gold potato, diced
  • 2 medium yellow onions, diced
  • 3 cups broth; I used chicken but vegetable is also fine
  • 1 large head broccoli
  • 2 cups almond-cocounut milk (or any other milk alternative)
  • 4 tablespoons olive oil, separated
  • Salt and pepper
  • 1 1/2 cups gluten-free flour mix, predominantly garbanzo bean flour (I used Bob\'s Red Mill)
  • 1/4 cup toasted sesame seeds (if gluten-sensitive, check to be sure your brand is free of traces of gluten)
  • 3 tablespoons toasted sunflower seeds
  • 1 tablespoon olive oil
  • 1/2 teaspoon flaky salt, such as Maldon
  • Water

Directions

  1. 1

    Trim florets from 1/3 of the broccoli head, cutting them into small pieces. Dice the stem, and finely dice the remaining head and florets, giving you a heap of tiny buds. Set broccoli aside.

  2. 2

    Heat oven to 350. In a large mixing bowl, mix together the flour and both seeds. Slowly drizzle in water, about 1/4 c at a time, just until dough comes together. If it becomes runny or too soft, add more of the flour mix until dough is stiff.