Vegetable Soup with Brussels Sprouts, Cauliflower and Potatoes

This Vegetable Soup is comforting but also pack full of Veg. This is one to warm you up during the cold days of Autumn and Winter. In face of that hearty Soup, either for Supper or as a Starter for a Dinner, the Guests will not say no to it. As rustic as the Vegetable Soup is with the Vegetables which can all be distinguished, rather than them being all smoothed up, it will rate very high with their palates because of its taste and flavours. You do get the warmth of the Mustard within it and the aroma of the Bouquet Garni. As a plus the Brussels Sprouts inevitably make you think of the Festive Season: A bonus.

Putting it all Together

Timing

Preptime: 30 minutes
Cooktime: 1 hour.
Servings: 4 portions

Ingredients

Vegetable Stock, 1 litre and 750ml.

Potatoes 4, peeled and diced.

Brussels Sprouts 12 or 16, peeled and the bottom end cut off.

Cauliflower, 1 with separeted florets.

Carrots 4, peeled and sliced.

Leeks 2, washed and sliced.

Bay Leaves 3, whole.

Bouquet Garni, 1.

Smoked Sea Salt, 1 or 2 Tsps. To be adjusted if needs be.

Whole Black Peppercorns 6.

Olive Oil, a drizzle at the end.

2 tablespoons of Dijon Mustard.

1 Garlic Clove, peeled and sliced.

Optional: Dollops of Creme Fraiche for presentation, Curly Parsley chopped for decoration.

Steps

The first step is to prepare the Vegetable Stock. There are about two to three ways to go about it. One is to do your Home Veg Stock, but to do it prior to cooking this Vegetables Soup. The second is to use a little of Home Veg Stock and adding a Veg Stock Cube to Veg it up. The third is to add two Veg Stock Cubes in 1 litre and 750 ml of hot Water. Stir the Stock regurlarly until it comes to the boil. Do it slowly, it is a gentle simmer. This will give you time to chop all there is to chop in terms of Vegetables.

To impart all the vibrant aromatic flavours to the Soup, place the Bouquet Garni into the simmering Stock, along with the 3 Bay Leaves and the Black Whole Peppercorns.

Peel the Carrots and slice them up. The thickness of the Carrot Slices doesn't need to be too thin but not too large either. You looking at about 1 cm thick. Drop your Carrot Slices into the Soup.

Then wash the Leeks to remove any residue of earth upon them. Slice the Leeks. The thickness of the slices there will be about 2 cm. Add the Leek Slices to the Soup.

Peel and slice thinly one Garlic Clove before adding to the Vegetable Soup.

Prepare the Brussels Sprouts. Remove the hard bit from the bottom ends of the Sprouts. Then remove any unsightly Leaves from the Brussels Sprouts before putting them in the Vegetable Soup. There is no need to cross the Sprouts at the base priorly.

It is time to deal with the Potatoes by peeling them before dicing them. Put them in the Vegetable Soup.

At that stage add the Seasoning in terms of Smoked Sea Salt, and a little Grinded dash of Black Peppercorns. Not too much because if we can always add we can never take away, therefore it is important to taste before and after prior to adjust anything.

Add the spoons of Dijon Mustard then stir well. This will give body, depth and warmth to the Vegetable Soup.

The last of the Vegetables to go in is the Cauliflower. Beforehand removethe Green Leaves from the head of the Cauliflower then separate the head into Florets.

Let the Vegetable Soup simmer for half an hour. The Soup will then be ready to serve. If you possess a dainty and chic 'Soupiére', it is time to show it off by bringing it to the table then to serve everyone in a grand way. You can also present a Gravy Boat with a simple Parsley Sauce made with double cream or Creme Fraiche whisked with chopped Parsley, a little seasoning, a drizzle of Olive Oil and the optional tsp of Lemon Juice.

If you do not have a Soupiére then, opt for the Soup bowls, and decorate them before service, with a little of the thick Parsley Sauce and a little more chopped Curly Parsley. A little drizzle of the Olive Oil done in an artistic cheffy way: et Voilà.

The Vegetable Soup with Brussels Sprouts, Cauliflowers and Potatoes have the welcomed little kick of Mustard and is a pleasure to have in Winter.

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