The Dramatic Dinner
Because I need to set the scene for this soup, let me tell you a story. I remember watching movies or shows set in North America and there was always this battle between the parent and child at the dining table.
Parent:”Eat your brussel sprouts!”
Child: “No, I don’t want to! It’s disgusting….”
Parent: “Well, then you won’t get to have dessert!”
Shows the child choking down the brussel sprout.
Exploring the Sprout
I was always intrigued that a cute little round vegetable could cause such a strong repulsive reaction, so when I got the opportunity to try it, I jumped on the chance. I mean it looks like a cute little cabbage! What is the repulsion all about?? Right?
Ok, so the first time I tried brussel sprouts it was just boiled in salted water and my reaction was pretty similar to that child mentioned above. Heck, they could have hired me to be that child!
I don’t like is giving up on something based on my first experience eating it and especially a vegetable with such benefits. So I really wanted to use the brussel sprout but in a way that I would enjoy! So what are the benefits you ask? Well, to start off they are a good source of vitamin C, K, B6, B1 and nutrients like folate, choline, manganese, copper and potassium.
As I was thinking about using the brussel sprout in a new way, I was craving a hot and sour soup and combined that with my small Instant Pot obsession, birthed this simple recipe. So if you are strapped for time I would say chop all the ingredients the night before you need it and just throw it all together.
Preparation Time – 15 Minutes
Cook Time – 10 Minutes
Raw chicken breasts – 2, diced
Yellow pepper – 1, diced
Red pepper – 1, diced
Brussel Sprouts – 1 lb, diced
Mushrooms – 1 lb, diced
Onions – 2, diced
Garlic – 4, minced
Ginger – 1 tablespoon, minced
Chicken Broth – 4 cups
Water – 4 cups
White vinegar – 3 Tablespoons
Sesame oil – 1 Tablespoon
Low Sodium Soy sauce – 4 Tablespoons
Green Chillies – 3, sliced thinly
Black Pepper – 1/2 Teaspoon
Turmeric – 1/2 Teaspoon
Salt – 2 Teaspoons
Cornstarch – 3 Tablespoons
Cold water – 2 Tablespoons
Set your Instant pot to saute and pour the sesame oil in and once it is hot, add the chicken, salt, pepper, turmeric and green chillies and saute for 2 minutes. Next add the rest of the ingredients into the instant pot. Cancel the saute option and switch to pressure cook and set it for 5 minutes.
Once it is done, go ahead and quick release the instant pot. Make a slurry of cornstarch and cold water and stir into the soup. Let the soup cool for 5 minutes and serve hot.
This soup would be such a warm and comforting thing to eat especially when you are sick! Because of the added goodness of the turmeric, garlic and ginger this really adds some great health benefits to it. The flavours are very similar to the hot and sour soup except that I add more vegetables in this than the traditional version.
You can make this soup on the stove and just follow the instructions and then cook the soup for about 15 minutes to get the flavours to combine well.
- 2 Raw chicken breasts diced
- 1 Yellow pepper diced
- 1 Red pepper diced
- 1 LB Brussel Sprouts diced
- 1 LB Mushrooms diced
- 2 Onions diced
- 4 Garlic minced
- 1 tbsp Ginger minced
- 4 cups Chicken Broth
- 4 cups Water
- 3 Tbsps White vinegar
- 1 Tbsp Sesame oil
- 4 Tbsps Low Sodium Soy sauce - 4 Tablespoons
- 3 Green Chillies sliced thinly
- 1/2 tsp Black Pepper
- 1/2 tsp Turmeric
- 2 tsps Salt
- 3 tbsps Cornstarch - 3 Tablespoons
- 2 tbsps Cold water - 2 Tablespoons
- Set your Instant pot to saute and pour the sesame oil in and once it is hot, add the chicken, salt, pepper, turmeric and green chillies and saute for 2 minutes.
- Next add all the leftover ingredients into the instant pot. Cancel the saute option and switch to pressure cook and set it for 5 minutes.
- Once it is done, go ahead and quick release the instant pot. Make a slurry of cornstarch and cold water and stir into the soup. Let the soup cool for 5 minutes and serve hot.