Easy Brussels Sprouts Soup

Close up of Brussels sprouts soup in a bowl with two slices of granary bread.

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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.

Course Soup

Cuisine British

Keyword Brussels sprouts soup

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 249kcal

Author Jo Allison

Equipment

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

Metric - US Customary

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.

Nutrition