Description
This simple Brussels sprout soup is a comforting and nutritious dish perfect for chilly days. Creamy and flavorful, it’s a great way to enjoy this underrated vegetable in a delicious form.
Ingredients
Scale
1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium potato, peeled and diced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup heavy cream or coconut milk (optional)
- fresh lemon juice (optional, for brightness)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened.
- Add the garlic and cook for another 30 seconds until fragrant. Stir in the Brussels sprouts and diced potato, then season with salt, pepper, and thyme.
- Pour in the broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes, or until the vegetables are very tender.
- Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches. Stir in the cream or coconut milk if using, and add a splash of lemon juice to brighten the flavor. Adjust seasoning to taste and serve warm.
Notes
- For extra richness, add a handful of grated Parmesan before blending.
- You can also stir in crispy bacon or croutons before serving.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 4g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
