German Brussels Sprouts Soup
Warm up with a comforting bowl of German Brussels Sprouts Soup—a hearty, creamy recipe that transforms simple vegetables into a luxurious dish bursting with flavor. Featuring tender Brussels sprouts, earthy potatoes, sweet carrots, and a touch of nutmeg and thyme, this velvety soup is partially blended to achieve the perfect balance of creaminess and texture. A splash of heavy cream adds richness, while a hint of lemon juice brightens every spoonful. Garnished with fresh parsley and served alongside crusty bread, this easy-to-make soup is perfect for cozy weeknight dinners or as an impressive starter for gatherings. Ready in just 45 minutes, it’s the ultimate cold-weather comfort food that’s as satisfying as it is nourishing. Keywords: German Brussels Sprouts Soup, creamy vegetable soup, hearty winter soup, homemade comfort food.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 300 grams Potatoes
- 1 medium Carrot
- 1 medium Onion
- 2 cloves Garlic
- 30 grams Butter
- 1 liter Vegetable broth
- 200 milliliters Heavy cream
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Dried thyme
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- 1 tablespoon Lemon juice
Instructions
Wash and trim the Brussels sprouts, removing any outer leaves, and slice them in half.
Peel the potatoes and carrot, then dice them into small cubes.
Finely chop the onion and garlic.
In a large soup pot, melt the butter over medium heat and sauté the onion and garlic until translucent, about 3-4 minutes.
Add the Brussels sprouts, potatoes, and carrot to the pot. Stir well to coat the vegetables in the butter.
Pour in the vegetable broth and bring to a boil. Then, reduce the heat to low, cover the pot, and simmer for 20 minutes or until all the vegetables are tender.
Using an immersion blender, partially blend the soup to a creamy texture, leaving some chunks for a hearty consistency. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
Stir in the heavy cream, nutmeg, thyme, salt, and black pepper. Simmer gently for another 5 minutes to combine the flavors.
Taste and adjust the seasoning as needed. Add the lemon juice for a bright, fresh finish.
Ladle the soup into bowls and garnish with fresh parsley if desired.
Serve warm with crusty bread or rolls on the side.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 5110 mg | 222% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 39.9 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 395 mg | 30% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3850 mg | 82% | |
*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.
