Recipe for an incredibly delicious soup made with… Brussels sprouts!

Get your Airfryer out, because this soup with crispy croutons and a surprising twist is exactly what you need! This recipe comes from Sandra Bekkari’s latest book, Quick & Healthy Airfryer Recipes. This soup is the perfect balance of comfort and flavor, combining creamy chicken stock, the savory flavor of pancetta, and a hint of miso.

The croutons are crispy, the Brussels sprouts gain a subtle roasted flavor, and a hint of nutmeg and thyme brings everything together in a light, flavorful soup. And yes, you guessed it: the Airfryer ensures that this dish is on the table in no time!

• Mix the bread cubes with the shallot and a splash of olive oil, and bake for 5 minutes at 180 °C.
• Add the pancetta and thyme, and bake for another 5 minutes at 180 °C. Transfer to a bowl and set aside.
• Mix the Brussels sprouts, onion, and broccoli with a splash of olive oil and nutmeg, and cook in the air fryer on the vegetable program (150 °C, 10 minutes).
• Bring the chicken stock to a boil, add the vegetables, simmer for another 5 minutes, and blend. Add the miso at the end.
• Sprinkle the croutons into the soup, finish with the pancetta, and serve.

Tip: You can find miso in the supermarket with the Asian products or in the international specialties aisle.