Name: Simple Brussels Sprout Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable or chicken broth; 2 tbsp olive oil or butter; 1 tsp salt (adjust to taste); 1/2 tsp black pepper; 1/4 tsp nutmeg (optional); 1/2 cup heavy cream or coconut milk (optional, for creaminess); 1 tbsp lemon juice

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Short Description

This simple Brussels sprout soup is a warm, comforting dish that highlights the natural sweetness and earthy flavor of Brussels sprouts. With a smooth, velvety texture and a light, wholesome taste, this soup is perfect for a quick lunch or a cozy dinner. Packed with vitamins and nutrients, it’s both a nutritious and delicious choice for any season.

Nutritious and healthy: Brussels sprouts are rich in fiber, vitamins, and antioxidants, making this soup an excellent choice for a healthy diet.
Easy to make: With simple ingredients and a straightforward process, this recipe is great for beginners and seasoned cooks alike.
Customizable: You can add different seasonings, proteins, or dairy options to adjust the flavor to your liking.
Perfect for any occasion: Whether served as a light starter or a hearty main dish, this soup is versatile and satisfying.
Great for meal prep: It stores well, making it an ideal choice for batch cooking and easy reheating.

Ingredients

Brussels sprouts
Onion
Garlic
Vegetable or chicken broth
Olive oil or butter
Salt
Black pepper
Nutmeg (optional)
Heavy cream or coconut milk (optional for creaminess)
Lemon juice

Directions

Prepare the Brussels sprouts: Trim the ends and remove any damaged outer leaves. Cut them in halves or quarters for quicker cooking.
Sauté the aromatics: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant.
Cook the Brussels sprouts: Add the Brussels sprouts to the pot and stir well to combine with the aromatics. Cook for a few minutes until they begin to soften.
Add broth and seasonings: Pour in the vegetable or chicken broth, ensuring the Brussels sprouts are fully submerged. Season with salt, black pepper, and a pinch of nutmeg if using.
Simmer: Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20 minutes or until the Brussels sprouts are completely tender.
Blend the soup: Using an immersion blender, puree the soup until smooth. If using a regular blender, blend in batches, ensuring the soup is cooled slightly before blending.
Add creaminess (optional): Stir in heavy cream or coconut milk for a richer texture.
Finish with lemon juice: Add a splash of lemon juice for a bright, fresh flavor.
Serve and enjoy: Ladle the soup into bowls and garnish with fresh herbs, croutons, or a drizzle of extra virgin olive oil.

Variations

Dairy-free: Use coconut milk instead of heavy cream for a dairy-free version.
Spicy twist: Add a pinch of red pepper flakes for a bit of heat.
Protein boost: Stir in shredded chicken or crispy bacon for added protein and flavor.
Cheesy option: Top with grated Parmesan or cheddar for an extra savory touch.
Thicker consistency: Blend in a potato or add a handful of cooked white beans for a heartier texture.

Servings and Timing

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 4

Storage/Reheating

Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm the soup on the stove over medium heat, stirring occasionally. If needed, add a little extra broth or water to adjust consistency.

FAQs

Can I use frozen Brussels sprouts?

Yes, frozen Brussels sprouts work well for this soup. Thaw them slightly before cooking, and note that they may blend slightly softer than fresh ones.

How can I make this soup vegan?

Simply use vegetable broth and replace any dairy ingredients with plant-based alternatives like coconut milk or cashew cream.

What can I serve with Brussels sprout soup?

This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich for a complete meal.

Can I make this soup in advance?

Yes, this soup is great for meal prep. Store it in the fridge or freezer and reheat when ready to serve.

What can I use instead of heavy cream?

You can use coconut milk, cashew cream, or even Greek yogurt for a creamy texture without heavy cream.

Is this soup gluten-free?

Yes, as long as the broth you use is gluten-free, this soup is naturally gluten-free.

How do I prevent the soup from being too bitter?

Cooking the Brussels sprouts thoroughly and adding a splash of lemon juice helps to balance any bitterness.

Can I add other vegetables?

Yes, adding potatoes, carrots, or celery can enhance the flavor and texture of the soup.

How do I thicken the soup without dairy?

Blending in a cooked potato, white beans, or soaked cashews can make the soup thicker without using dairy.

Can I make this soup chunky instead of smooth?

Absolutely! Simply blend only part of the soup, or leave it unblended for a chunky texture.

Conclusion

This simple Brussels sprout soup is a nourishing and flavorful dish that’s easy to make and full of healthy ingredients. Whether you prefer it smooth or chunky, with dairy or a vegan alternative, this versatile soup is perfect for any occasion. Give it a try and enjoy a comforting bowl of goodness!

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