Brussels Sprouts Soup
Cozy up with a bowl of velvety Brussels Sprouts Soup, a hearty and flavorful recipe that’s perfect for cool evenings or when you’re craving a comforting meal. This creamy soup combines the earthy nuttiness of Brussels sprouts with the richness of potatoes, aromatic garlic, and onion, all simmered in a savory vegetable broth. Finished with a touch of heavy cream and a hint of nutmeg for warmth, this dish strikes the perfect balance between indulgence and wholesomeness. Quick to prepare in just 45 minutes, this recipe is an excellent way to elevate an underrated vegetable into a star dish. Serve it with crusty bread for dipping, and enjoy a meal that’s as satisfying as it is nourishing. Perfect for family dinners or holiday starters, this Brussels sprouts soup is sure to impress!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 medium potatoes
- 1 medium onion
- 3 pieces garlic cloves
- 2 tablespoons butter
- 1 liter vegetable broth
- 125 milliliters heavy cream
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
- 0.25 teaspoon nutmeg
- as desired crusty bread (optional, for serving)
Instructions
Wash and trim the Brussels sprouts, removing any outer leaves that are yellow or damaged. Cut them in half.
Peel and dice the potatoes into small cubes for faster cooking.
Peel and finely chop the onion and garlic cloves.
In a large pot, heat the olive oil and butter over medium heat until melted.
Add the chopped onion to the pot and sauté for 3-4 minutes, or until softened and translucent.
Add the garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
Toss in the Brussels sprouts and potatoes, stirring to coat them evenly with the butter and oil mixture. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil.
Lower the heat to a simmer and cover the pot. Cook for 15-20 minutes, or until the Brussels sprouts and potatoes are tender.
Remove the pot from the heat and let it cool for a couple of minutes. Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender, being cautious of the hot liquid.
Stir in the heavy cream, nutmeg, salt, and black pepper. Adjust seasoning to taste.
Return the pot to low heat and gently warm the soup, ensuring it does not boil.
Serve hot with a drizzle of cream on top (optional) and a side of crusty bread, if desired.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 5349 mg | 233% | |
| Total Carbohydrate | 234.9 g | 85% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 39.5 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 414 mg | 32% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4293 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
