This easy Brussels sprouts soup is a true celebration of this humble, winter veg. Hearty without that heavy feeling, either chunky or smooth, creamy with or without any cream. This soup ticks all the boxes for proper seasonal warmer-upper just the way you like it.
Brussels sprouts don't immediately spring to mind when you think about soup. I'm not sure why that is as they're perfectly soup friendly.
When I was coming up with this recipe I went along the lines of leek and potato soup where leeks and potatoes are the backing singers and the sprouts are doing all the heavy flavour lifting.
And guess what?! It worked a treat.
So if you'd like to venture outside of your usual Brussels sprouts fare, then do give this super easy and truly delicious soup a go, you won't regret it.
Jump to:
✔️ Why you will love this recipe
- Another seasonal bowl of deliciousness to add to your repertoire.
- Slightly unusual yet delicious way to use Brussels sprouts.
- It lets the flavour of sprouts shine.
- Great soup for those less keen on sprouts.
- Easy to adapt and add those final touches as per your liking.
- Great for batch cooking and freezer friendly.
- Naturally gluten-free and vegan.
📝 Ingredients and substitutes
Here's what you will need to make my Easy Brussels Sprouts Soup:
Brussels Sprouts - They are what this soup is all about.
When choosing your sprouts look for the ones that are firm to touch, nice and bright in colour and without too many yellowing outer leaves.
I had 500g/1.1lb of sprouts before trimming and ended up with 400g/14oz after trimming the ends and getting rid of any unsavoury looking leaves.
Leek - I love using leeks in my winter soups, sometimes instead and sometimes with onions for that double hit of deliciousness.
Feel free to use yellow onions or shallots instead.
Potatoes - Perfect for adding substance and creaminess without need for addition of any cream (unless you want to of course).
Spinach - Not strictly necessary here at all but I happened to have some and wanted to add a little bit of brightness to otherwise beige(ish) soup. Feel free to leave it out or alternatively you could throw in some frozen peas at the end of cooking and before blending for that hint of colour and touch of sweetness.
Garlic and Bay Leaves - Flavour baby!
Marjoram - One of my favourite herbs and it goes so well with sprouts. You can substitute it with some thyme or mixed herbs instead.
Olive oil or/and (plant)butter - Use your favourite oil and perhaps some butter too when sautéing the veg.
Vegetable stock - Use stock cube, bouillon or homemade stock if you have some.
Salt & Pepper to taste.
Lemon juice - I like to add a touch of acidity to most of my soups, just to accentuate the overall flavour. The amount you would add is totally up to you and how you find the flavour. Feel free to leave it out completely.
Cream (Single or Plant Based) - Feel free to add a splash of cream to your soup for that extra creaminess or perhaps drizzle some on top of the soup when serving.
How to prepare Brussels sprouts
Brussels sprouts are very straightforward to prepare for cooking.
Start by trimming the woody end of each sprout and removing any yellowing or blemished leaves that have seen better days. Wash and dry them well.
Once this first prep is done you will want to slice each of the sprouts thinly with a knife. Alternatively (and if you're brave enough), you can use mandoline slicer or shred them in a food processor.
If using food processor, make sure you only pulse them few times to gently shred them as you don't want to turn them into a pulp.
I went with my trusty chef's knife and sliced the sprouts, mainly to save on washing up.
🔪 Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Start by preparing all your ingredients.
Slice prepared Brussels sprouts using a knife, mandolin slicer or alternatively shredding in a food processor.
Peel potatoes and cut them into small, even chunks. Clean the leek, cut it in half lengthwise and slice thinly. Peel and roughly chop or slice garlic cloves.
Heat up couple of tablespoons of oil or oil and butter in a large pot with a lid.
Add sliced leek and garlic and sauté them slowly on a low heat, stirring frequently until softened but not coloured.
Add sliced sprouts, bay leaves and whatever dried herb you're using (I added marjoram). Give it all a good stir and cook for a couple of minutes allowing sprouts to wilt slightly.
Next, add prepared potato chunks followed immediately by the stock.
Stir, bring it to boil and cook on low to medium heat, partially covered for about 10-15 minutes or until potatoes are soft when pierced with a knife.
Take the soup off the heat and stir in spinach (if using). It will wilt quickly in the hot soup.
Remove the bay leaves and using stick blender, puree the soup until desired consistency. You can also leave it chunky, it's entirely up to you.
Taste and season with salt and pepper according to your taste. You can also add some lemon juice and/or cream if you fancy.
Plate up and enjoy!
🥡 Storing
Store: Brussels sprout soup will keep in the fridge for up to 5 days.
Freeze: If you'd like to keep it for longer I suggest freezing it in a freezer safe bag or container. For best flavour freeze it for up to 3 months although it will be fine for longer than that.
***Quick Tip*** Don't forget that liquid expands when frozen so make sure to allow some room for that when filling your containers for freezing.
Defrost: You can defrost your soup in the fridge overnight, in the microwave or by gently heating it up on the hob/stove top in the saucepan.
💭 Pro tips
The amount of salt you'll need to add to your soup will depend on the saltiness of your stock so bear that in mind when adding seasoning. Always taste before adding more!
Don't forget to remove bay leaves before blending your soup.
If you don't like pureed soups feel free to leave it chunky.
Make sure you taste your soup to ensure you're happy with the flavour and adjust seasoning as required. You might want to add a squeeze of lemon juice or cream at the end for that extra richness.
🍴 Serving suggestions
I like to garnish this soup super simply with a drizzle of soya cream and a generous sprinkle of my homemade vegan parmesan (you can of course use regular parmesan if you want).
Croutons, crispy chickpeas, some sautéed sprouts, pan fried tofu or tempeh cubes - there are so many delicious toppings to choose from.
And of course let's not forget bread. Try thick and generously buttered slices of my easy granary bread or super moreish fluffy breadsticks.
If rolls are more your thing, my easy bread rolls should tick the box.
Have you tried my Easy Brussels Sprout Soup?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More Brussels sprouts recipes you might like
Asian Brussels Sprouts with Miso
Roasted Brussels Sprouts with Balsamic Vinegar and Walnuts
Roasted Brussels Sprouts with Parmesan and Garlic
Brussels Sprouts, Bacon and Chestnuts Macaroni Cheese
📋 Recipe
Easy Brussels Sprouts Soup
Ingredients
- 2 tablespoon olive oil you can also use butter/plant butter or both
- 300 g leeks (1 large) cleaned, halved lengthwise, thinly sliced
- 2 garlic cloves peeled and roughly chopped or thinly sliced
- 500 g Brussels sprouts (weight before trimming) woody ends trimmed, blemished/yellowing leaves removed, thinly sliced
- 2 small bay leaves
- 1 teaspoon dried marjoram or thyme or dried herbs choose your favourite
- 350 g potatoes (2 medium) peeled and cut into small chunks
- 1 l vegetable stock use cube, bouillon or homemade
- 100 g spinach (optional) see notes
- salt and pepper to taste
- lemon juice (optional) to taste, see notes
- single cream/plant cream (optional) to add richness or to serve (as garnish), see notes
Instructions
- Start by preparing all your ingredients.Slice prepared Brussels sprouts using a knife, mandolin slicer or alternatively shredding in a food processor. Peel potatoes and cut them into small, even chunks. Clean the leek, cut it in half lengthwise and slice thinly. Peel and roughly chop or slice garlic cloves.
- Heat up couple of tablespoons of oil or oil and butter in a large pot with a lid. Add sliced leek and garlic and sauté them slowly on a low heat, stirring frequently until softened but not coloured.2 tablespoon olive oil, 300 g leeks (1 large), 2 garlic cloves
- Add sliced sprouts, bay leaves and whatever dried herb you're using (I added marjoram). Give it all a good stir and cook for a couple of minutes allowing sprouts to wilt slightly.500 g Brussels sprouts (weight before trimming), 2 small bay leaves, 1 teaspoon dried marjoram or thyme or dried herbs
- Next, add prepared potato chunks followed immediately by the stock.Stir, bring it to boil and cook on low to medium heat, partially covered for about 10-15 minutes or until potatoes are soft when pierced with a knife.350 g potatoes (2 medium), 1 l vegetable stock
- Take the soup off the heat and stir in spinach (if using). It will wilt quickly in the hot soup.Remove the bay leaves and using stick blender, puree the soup until desired consistency. You can also leave it chunky, it's entirely up to you.100 g spinach (optional)
- Taste and season with salt and pepper according to your taste. You can also add some lemon juice and/or cream if you fancy.Plate up and enjoy!salt and pepper, lemon juice (optional), single cream/plant cream (optional)
Notes
- Nutritional information is approximate, per serving (based on 4 servings) and without added cream and should be treated as a rough guideline only.
- Spinach is optional but I had some and decided to add it for that splash of colour. It can also be substituted with some frozen peas added at the last minute before blending the soup. For more information about ingredients and substitutes see: 📝Ingredients and substitutes above.
- I like to add a splash of lemon juice for that bit of acidity. Feel free to leave it out. If adding, make sure to always start with a little bit at a time as you can always add more if need be.
- Cream is not strictly necessary here thanks to the potatoes but feel free to add it for some richness or simply as a drizzle when serving.
- Keep in the fridge for up to 5 days or freeze for up to 3 months.
Comments
No Comments