This brussels sprout soup is delicious, nutritious and ready in just 15 minutes! Despite its simplicity (of ingredients as well as cooking method) this soup is full of flavour, which is quite different from the flavour of traditionally cooked sprouts. This soup will make you see brussels sprouts in a completely new light!
This brussels sprouts soup shows a different side of this popular winter vegetable. We are used to thinking of brussels sprouts as a traditional holiday side dish (dreaded by some, let’s be honest) but there are other ways of serving this vegetable. One of them is soup.
This brussel sprouts soup is creamy, though low in calories, light and even refreshing thanks to being cooked very briefly (but still from scratch!). It’s naturally quite sweet, packed with goodness, perfect to enjoy after the overindulgence of the festive season.
What makes this brussels sprout soup special
There are many reasons why this soup is a keeper – it’s super quick, nutritious, made using few ingredients etc. – but ultimately it comes down to flavour.
This vegan brussels sprout soup is one of the most delicious ways of enjoying this winter vegetable!
This is because it uses a somewhat unconventional preparation method which allows the brussels sprouts to cook quickly and preserve all of its delicious flavour (as well as nutrients).
How to buy brussels sprouts
Because brussels sprouts are the star of this recipe it’s very important to ensure they are as fresh as possible as this will affect the flavour of the finished dish.
Look for
- firm, bright green sprouts (either loose or still attached to the stem).
Avoid
- soft sprouts with yellowish, wilting leaves or dark spots.
How to prepare the brussels sprouts
1) Start by trimming your sprouts by cutting off the ends (they can taste a little woody) and removing any loose leaves. Now weigh and rinse your brussels sprouts.
2) Place the brussels sprouts in a blender.
3) Pulse until the sprouts are finely shredded.
Can I chop the sprouts using a knife
Technically yes, but it’s very labour intensive and time consuming. If you do opt for this method try to chop the brussels sprouts as finely as you can (you’ll need a very sharp knife to do this).
Ingredients and substitutions
- Brussels sprouts: weigh and rinse after trimming.
- Petits pois: add sweetness, but can be subbed with fresh spinach (your soup will have a deeper green colour).
- Onion.
- Garlic: use 1 or 2 cloves.
- Olive oil: for frying the onion.
- Butter: either regular or plant-based.
- Vegetable stock: use chicken if desired.
- Pepper: use liberally. I like making this brussel sprout soup with white pepper, but black pepper will work, too.
Recipe instructions
Once you’ve prepared the brussels sprouts (see above) you are ready to start making the soup.
1.In a medium sized pot heat up the oil, add the garlic and onion and cook over a medium heat for 3-4 minutes until softened, stirring often.
2. Add the shredded brussels sprouts, stir and cook for a minute.
3. Pour in the stock, add pepper to taste, cover and bring to the boil, then lower the heat and simmer for 5 minutes.
4. Add the petits pois and cook for another minute to warm through.
5. Remove from the heat and puree the soup. Stir in the butter, adjust the seasoning as needed and serve.
Serving suggestions
This cream of brussels sprouts soup is delicious just as it is, but you can serve it with fresh chives or dill, a splash of cream (regular or coconut), toasted seeds, croutons or crackers. It tastes great with fried bacon, homemade breadsticks or soda bread.
It’s perfect with holiday leftovers, such as turkey salad sandwich.
What other (optional) ingredients can I use
- Add a little freshly chopped parsley/lovage, mint or cilantro/coriander or thai basil just before pureeing the soup.
- You can also cook this brussels sprout soup with a small amount of dried herbs (such as thyme or mixed herbs) – approx. ½ teaspoon.
- Add cayenne pepper or chili pepper for more heat.
Top tips
- Be sure to use firm, not wilted brussels sprouts.
- Weigh and rinse the sprouts after trimming them.
- I recommend shredding the brussels sprouts in a blender rather than using a knife, if possible.
- For best results (great flavour and colour) it’s important not to overcook this soup.
- You can puree this brussel sprouts soup using a hand blender or high-speed blender (using the latter will make is super smooth and creamy).
- Best served hot. Leftovers can be refrigerated for up to 3 days.
- This soup will thicken as it cools so you may have to add a splash of water when reheating it.
- Freeze for up to 3 months.
Related recipes
Check out also this collection of creamy vegan soups as well as these other delicious soup recipe ideas!
Keep in touch!
If you make this creamy brussels sprout soup recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Recipe
Simple Brussels Sprout Soup
Equipment
- Medium pot
- Blender
Ingredients
- 12.35 ounces (350 g) brussels sprouts trimmed weight
- ¾ cup (100 g) petits pois (3.53 oz) frozen
- 1 onion finely chopped
- 1-2 garlic cloves finely chopped
- 1 tablespoon olive oil
- 2 teaspoons butter any
- 3 cups (700 ml) vegetable stock
- Pepper to taste white or black
Instructions
- Trim the brussels sprouts by cutting off the ends and removing loose leaves. Weigh and rinse the sprouts.Place in a blender and pulse until finely shredded.
- In a medium sized pot heat up the oil, add the garlic and onion and cook over a medium heat for 3-4 minutes until softened, stirring often.
- Add the shredded brussels sprouts, stir and cook for a minute.
- Pour in the stock, add pepper to taste, cover and bring to the boil, then lower the heat and simmer for 5 minutes.
- Add the petits pois and cook for another minute to warm through.
- Remove from the heat and puree the soup. Stir in the butter, adjust the seasoning as needed and serve.
Notes
- Be sure to use firm, not wilted brussels sprouts.
- Weigh and rinse the sprouts after trimming them.
- I recommend shredding the brussels sprouts in a blender rather than using a knife, if possible.
- For best results (great flavour and colour) it’s important not to overcook this soup.
- You can puree this brussel sprouts soup using a hand blender or high-speed blender (using the latter will make is super smooth and creamy).
- Best served hot. Leftovers can be refrigerated for up to 3 days.
- This soup will thicken as it cools so you may have to add a splash of water when reheating it.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Meredith Merrie Elwell Clute says
I'm an experienced soup cook, so based on reviews I thought I would try this recipe. Just made it, tasted several times, and it's the most bland soup I have ever had. Added a splash of lemon juice, a pinch of salt, some thyme (my go to herb), and it still tastes very bland. Any suggestions about what I might do to save this soup?
Erika says
Hi, Meredith. I just made the soup. After trying it, I reread the recipe 2 times because I thought certainly I missed a key ingredient. Bland is the perfect word. I added parmesan cheese. I added more pepper. Now I'm thinking of adding pine nuts. Anything to make this soup have some hint of flavor. I laughed when I saw your question as I too, am an experienced soup cook.
Monika says
Hi Erika and Meredith. I am sorry that this soup did not turn out as expected. The post does include optional ingredients you can use, but ultimately this is a simple recipe and it sounds like you would have preferred something a little more complex - which this recipe is not.
Donna says
Omg delicious, I so wasn't expecting this from Brussel sprouts. This recipe is a keeper !!!
Monika says
Great to know, thank you:)
Joanne says
It’s so good! Delicious way to get your daily veggies! I add Parmesan or Gorgonzola at the table as it’s not to everyone’s taste. Plain is tasty enough but I love cheese 😉
Monika says
Thank you! I like it with cheese, too, especially gruyere.
Jon G says
Tasty BUT 6 portions? Not coming to your house for dinner if these are your portion sizes. Serves 2/3. Will double next time as love it:-)
Monika says
Glad you like it and thank you for the feedback:)
Laura says
It tastes great. Mine did not have a strong green colour like the image though… is it the Brussel sprouts or peas that make this colour?
Monika says
The peas will definitely help give it a bright green colour, but the sprouts should also stay nice and green. Perhaps you cooked it a bit too long? Or added a little too much liquid? Glad you liked the flavour:)
Mike says
Hi Monika, what quantities is the recipe based on? Is it the metric weights and volumes? I say this because 3 cups of stock equates to 720ml (US Cups) or 750ml (European Cups), neither of which are the 700ml, stated in the recipe. Many thanks, Mike
Monika says
Hi Mike! I use metric measurements for all my recipes, but the difference between 720ml and 700ml is pretty insignificant (in a soup recipe) which is why I settled on 3 (US) cups to avoid using unnecessarily confusing measurements.
Stan says
I'm a novice cook.
You say weigh the sprouts but don't give a weight. Don't say how much stock and I assume the pea should be boiled first but ??
Monika says
Hi Stan, you'll find all of this information at the bottom of the post in the recipe card.
Dai jarman says
My daughter, (who is quarter Polish!), cooked this recipe tonight and it was lovely 😍! Many thanks, it was delicious, you made our day.
Monika says
That's wonderful! Thank you for letting me know:)
Jancy says
This Soup is just delicious. I cannot eat enough of it so tasteful and easy to cook.
Monika says
That's fantastic! Thank you for your feedback:)
Lena Robertson says
Very quick & easy. Great way to use up left over Brussels Sprouts.
Added some chill flakes & it was throughly . Enjoyable & filling.
Monika says
Fantastic! Thanks very much for the feedback:)