
This recipe makes enough for 4 people and it takes about 30 minutes to make it.
It’s plant-based/vegan and mainly whole foods, it’s also gluten free if you skip or swap the bread, soy free and nut free.
Here I have an easy but healthy mustard soup recipe for you. It’s inspired by the old traditional Dutch mustard soup, but I created a healthy and different version of it. Also, with the optional toppings you can really pimp it up! I highly recommend the caramelized pear since it’s sweetness really gives a nice counterpart to this savory soup. I really like this dish in the cold winter season and it’s also a nice one for the holidays as well.

Ingredients:
- 1/2 tbsp. olive or rapeseed oil
- 1 onion
- 2-3 cloves of garlic
- Spices: 1 tsp. black pepper, 1 tsp. cumin, 5 cloves, 8 all spice, 2-3 Bay leaves, 2 tbsp. mustard powder (optional)
- 1,5L veggie stock, home made or from powder
- 150g green lentils
- 600g cauliflower, fresh or frozen
- 300g brussels sprouts, fresh or frozen
- 1 tbsp. course grain mustard
- 2 tbsp. mild mustard
- 1/2 tsp. smoked salt (optional)
- 1 tbsp. white wine vinegar
- 3-4 tbsp. fresh or frozen Parsley
- Whole grain bread
Optional toppings:
- Parsley
- Sprouts
- Croutons (cut some bread in to cubes and roast in a dry pan)
- Roasted brussels sprouts or cauliflower (Use a little oil or mustard and some salt, black pepper, cumin and all spice to coat the veggies. Then roast them on a lined baking sheet in the oven on 200 °C or 400 °F for about 15-20 minutes until they are tender.)
- Caramelized pear (Slice a ripe pear and caramelize it in a non stick pan with eventually a little maple syrup if the pear is not yet ripe and sweet enough.)
Directions:
- Cut the onion and garlic and add it with the oil to the soup pot. Turn the heat on medium high and sauté.
- Meanwhile grind the spices except for the bay leaves in a mortar and pestle. Add the spices to the pan and sauté quickly until fragrant.
- Then add the veggie stock, washed lentils, brussels sprouts, cauliflower and cook for about 20 minutes until the lentils are soft.
- Take the pot from the stove, add the mustard, vinegar and smoked salt and blend with a hand blender. Then stir in the chopped parsley.
- Serve it with a slice of whole grain bread and top it if you like with some of the optional toppings. Enjoy!

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