Brüksel Lahanası Çorbası | Turkish Brussels Sprout Soup

Wash the Brussels sprouts, trim the outer leaves and stems slightly, then halve the sprouts. Peel the potatoes and cut them into approx. 2 cm cubes. Peel and finely chop the yellow onion and garlic cloves.

Heat the olive oil in a large soup pot over medium heat. Sauté the chopped onion and garlic for 3 to 4 minutes until translucent. Add the prepared Brussels sprouts and potato cubes and sauté for approx. 3 minutes, stirring continuously. Sprinkle in the ground cumin and toast briefly until fragrant.

Deglaze with the hot vegetable broth, season with table salt and ground black pepper. Bring the soup to a boil, then reduce the heat, cover with a lid, and simmer gently for approx. 20 minutes until the Brussels sprouts and potatoes are wonderfully tender.