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My velvety sweet potato soup topped with crunchy Brussels sprout chips is my latest fall creation. The bright orange color along with the sweet taste of the potatoes and the spicy, crispy chips makes any dreary fall week instantly more colorful and cozy. This combo has truly become a soul-warming favorite in my kitchen.
Sweet Potatoes My Autumn Treasure
Sweet potatoes are true kitchen heroes for me. They're packed with vitamin A, fiber and antioxidants that help us stay healthy during cold weather. Their naturally sweet flavor works beautifully with the savory notes of celery and carrots. That's why they make the perfect foundation for my warming fall soup.
Brussels Sprouts as Crispy Star
The crunchy Brussels sprout chips are my favorite discovery for this soup. When roasted, the leaves develop an amazing smoky flavor with a slight tanginess that perfectly balances the creamy sweetness of the soup. This topping really makes all the difference.
You'll Need These Ingredients For The Soup
- Sweet potatoes: 500 g freshly peeled and diced for the silky base
- Celeriac: 150 g diced adds the savory note
- Carrots: 150 g small cubes for added sweetness
- Onion: 1 large finely diced for the aromatic foundation
- Olive oil: 2 tbsp premium quality for sautéing
- White wine: 100 ml for depth optional
- Vegetable broth: 750 ml homemade tastes best
- Oat cream: 150 ml makes the soup beautifully creamy
- Allspice: ½ tsp for warm flavor
- Salt: to taste for seasoning
For The Crispy Brussels Sprout Chips
- Brussels sprouts: 200 g fresh leaves carefully separated
- Olive oil: 1 tbsp for roasting
- Onion powder: 1 tsp for a savory kick
- Citric acid: ¼ tsp for freshness
- Smoked salt: ¼ tsp my secret ingredient
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How To Cook The Soup
- Prep veggies
- Cut all ingredients into even-sized cubes, this matters for perfect cooking time.
- Sauté
- Heat the oil in your favorite pot. Gently cook the veggies until fragrant (about 3 minutes).
- Deglaze
- Pour in white wine, simmer briefly, then add broth and oat cream. Toss in allspice and cook gently over medium heat for 15 minutes.
- Blend
- Use an immersion blender until silky smooth. Season with salt and you're done!
Preparing The Chips Correctly
- Prep Brussels sprouts
- Cut off stems generously, then carefully separate the leaves. Pat them dry thoroughly, this is key for crispiness.
- Season
- Gently mix leaves with oil and spices, making sure each leaf gets coated.
- Bake
- Arrange curved leaves on a baking sheet at 180°C fan until golden brown. Watch them closely.
- Finish
- Right after baking, season with citric acid and smoked salt, serve immediately.
Why I Love Oat Cream
Oat cream is my go-to trick for a silky consistency. It doesn't just make the soup creamy, it also perfectly enhances the sweetness of the sweet potatoes. It's a lighter option that gives the soup a wonderful texture.
The Magic Of The Chips
My Brussels sprout chips are a knockout on any soup. They don't just add amazing crunch, they bring that special smoky-tangy note that perfectly balances the sweet potato soup.
A Dish For Everyone
This soup wins over everyone. With its vibrant color and crunchy topping, it makes veggies exciting even for little food critics. It's easy to make and guaranteed delicious.
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Guest-worthy Presentation
The bright orange soup with dark green chips looks especially stunning in deep bowls. It's a dish that always impresses guests.
My Favorite Variations
Sometimes I swap Brussels sprouts for kale chips or sprinkle toasted almond slivers on top. The base soup stays the same, but each topping brings its own character.
Healthy And Tasty Combined
This soup is a real vitamin powerhouse. It keeps you full, boosts your immune system, and tastes incredibly good. Healthy cooking doesn't need to be complicated.
Make Ahead And Enjoy
This soup is my favorite meal prep dish. It keeps well in the fridge for three days. I only make the chips fresh each time so they stay nice and crispy.
My Spice Tips
Allspice gives the soup its special flavor. If you like it spicier, add some cayenne pepper. Play around with the spices until it tastes perfect to you.
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Local And Seasonal
Sweet potatoes and Brussels sprouts are typical fall vegetables. They're especially flavorful now and available in the best quality. Cooking with seasonal produce just tastes better.
Perfect For Gatherings
When I'm expecting guests, this soup is my first choice. The combo of creamy soup and crispy topping never fails to impress.
Fits Any Occasion
Whether as a quick dinner, festive appetizer, or cozy lunch, this soup always works. It brings a touch of something special to everyday meals.
Kitchen Creativity
Let your imagination run wild. Try different spices, play with various toppings. Each variation brings new exciting flavor experiences.
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My Verdict
My creamy sweet potato soup with smoky Brussels sprout chips is pure autumn joy. It combines warm creaminess with crispy contrasts and is just what you need for cozy fall days.
Frequently Asked Questions
- → Wie trennt man Rosenkohlblätter ohne Probleme?
Schneide den Stiel großzügig ab und schlitze ihn kreuzförmig ein. Die äußeren Schichten lassen sich dann leicht entfernen, für die inneren braucht es ein bisschen Geduld.
- → Wozu dient Rauchsalz, und was kann ich stattdessen nutzen?
Rauchsalz gibt intensives Aroma wie von Rauch. Du kannst normales Salz nehmen, falls dir das ausreicht, allerdings fehlt dann der besondere Geschmack.
- → Kann ich die Suppe vor dem Servieren vorbereiten?
Klar, die Suppe kannst du vorher machen. Aber die Rosenkohl-Chips solltest du erst kurz vor dem Essen zubereiten, damit sie knackig bleiben.
- → Muss ich wirklich Weißwein verwenden?
Der Wein macht die Suppe würziger und gibt ihr Tiefe. Du kannst stattdessen Zitronensaft und etwas Brühe hinzufügen, wenn du möchtest.
- → Wie lange bleiben die Rosenkohl-Chips frisch?
Am besten isst du die Chips, solange sie noch heiß sind. Sie verlieren schnell ihre Knusprigkeit und schmecken frisch am besten.
Conclusion
Vegane Süßkartoffelsuppe, ideal für kalte Tage, kombiniert mit knusprigen Rosenkohlblättern mit rauchigem Gewürz.