Vegan Brussel Sprouts Soup with Potatoes

Ingredients

2 Tbsp olive oil or vegan butter

1½ cup chopped white onion

3 garlic cloves, finely chopped

1 tsp mustard powder

½ tsp caraway seeds

½ tsp garlic powder

¼ tsp smoked paprika

2½ cups peeled and chopped bite-size pieces of russet or gold potatoes

4 cups vegetable broth

2 bay leaves

4 cups sliced Brussels sprouts or chopped brussel sprout leaves

1 cup unsweetened vegan milk

1-2 Tbsp white wine vinegar

¼-½ tsp salt

Instructions

1. In a large, heavy pot or dutch oven, add the vegan butter, onion, and a dash of salt. Sauté over medium heat for ~5 minutes or until the onions are transparent and soft. Add the garlic, mustard powder, caraway seeds, garlic powder and smoked paprika. Stir around for another minute.

2. Add the potatoes, broth and the bay leaves. Cover with a lid, and bring to a boil.
3. When the broth is boiling, remove the lid, add the Brussels sprouts, and turn the heat down to medium-low. Simmer for 7-10 minutes or until the potatoes are cooked through.

4. Remove the pot from heat, and add ~2 cups of the vegetables from the soup to a blender or food processor. Be very careful not to get a bay leaf. Add the unsweetened vegan milk. Blend together until smooth.

5. Add the blended soup back to the pot. Stir in the white wine vinegar, and the salt. Taste, and adjust seasonings (more vinegar? more salt?). Serve.

Recipe adapted from uglyvegankitchen