Vegetable soup with Brussels sprouts

If you don't have celery root, you can replace it with parsley root or omit it altogether. In this case, use slightly more of the other vegetables for the vegetable soup with Brussels sprouts. Peel and grate the celery root. Do the same with the carrot: peel it and grate it as well. Peel and finely chop the onion. Remove the seeds from the bell pepper and dice it. Heat oil in a frying pan and add all the vegetables at once. Start with the onion, followed by the rest. Stir after a minute. We don't need a proper, step-by-step frying, we just need the vegetables to slightly brown and release their aroma. Cook for about 5 minutes.

While the vegetables are cooking, we have time to peel the potatoes and cut them into medium-sized cubes. Add the vegetables from the frying pan to the pot prepared for cooking the soup, pour in hot water or broth (I used chicken broth), bring to a boil, reduce the heat, cover with a lid, and simmer for about 5 minutes.

During this time, remove any damaged leaves from the cabbage and trim the stem. This time, I bought small, very clean Brussels sprouts. Some I cut in half, some I left whole. Add the Brussels sprouts to the pot with the soup and cook for another 7 minutes - that was enough for me. Add salt, bay leaf, and pepper a couple of minutes before the end.

Chop the garlic and finely chop the parsley. Add them to the soup, turn off the heat, and let it sit for another three minutes. Serve with sour cream. Enjoy the delicious and aromatic vegetable soup with Brussels sprouts!