Broccoli and Brussels sprout soup

Ingredients

• 3 cups of chicken broth
• 200 g of leek
• 100 g of Brussels sprouts
• 500 g of peeled apples
• 250 g of broccoli
• 1 carrot
• 750 g of peeled apples
• 3 tablespoons of dry seasoning (such as Vegeta)
• 2 bouillon cubes
• 2 hot peppers (optional)
• 500 ml of milk
• 1 tablespoon of red wine vinegar
• 1 tablespoon of dill
• 1 tablespoon of finely chopped parsley
• ground salt and pepper

In 2 liters of boiling broth, add the leek, Brussels sprouts, and 500g of potatoes, all cut into pieces. Cover and simmer for 30 minutes, then add the broccoli, which has been cut into florets, and cook for another 2 minutes. Remove from heat.

Add the remaining broth, then blend thoroughly using an immersion blender.

Place the pot on the stove, add the diced carrots and 750g of chopped apples, the dry seasonings, bouillon cubes, and sliced chili peppers. Add a little milk occasionally and cook until the vegetables are tender.

Add the vinegar and finely chopped dill, bring to a simmer briefly, then remove from the heat. Season with pepper and salt if desired, and garnish with finely chopped parsley.