Hearty Brussels Sprout Soup: A Comforting Delight

As the weather cools and the days grow shorter, there's nothing quite like a bowl of hearty, homemade soup to warm you up. 

Brussels sprout soup is a delightful way to enjoy this often-misunderstood vegetable. Packed with nutrients and bursting with flavour, this soup is both comforting and satisfying.  Let's learn how to make a delicious Brussels sprout soup at home.

Ingredients

To make a pot of Brussels sprout soup that serves four, you'll need:

500g Brussels sprouts, trimmed and halved

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 large carrot, peeled and sliced

1 stick celery, chopped

1 litre vegetable stock

250ml semi-skimmed milk

2 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

A dollop of crème fraîche (optional)

Instructions

Prepare the Vegetables:

Begin by preparing all your vegetables. Trim and halve the Brussels sprouts, peel and dice the potatoes, slice the carrot, and chop the celery. Finely chop the onion and mince the garlic.

Sauté the Aromatics:

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes until the onion is soft and translucent.

Add the Vegetables:

Add the Brussels sprouts, potatoes, carrot, and celery to the pan. Cook for another 5 minutes, stirring occasionally, to let the vegetables start to soften and mix with the aromatics.

Pour in the Stock:

Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover the pan and let it cook for about 20 minutes, or until the vegetables are tender.

Blend the Soup:

Using a hand blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest with chunks of vegetables. Alternatively, you can transfer the soup in batches to a blender.

Add the Milk:

Return the blended soup to the saucepan if you used a separate blender. Stir in the semi-skimmed milk and heat the soup gently, without boiling, to warm through. Season with salt and pepper to taste.

Serve:

Ladle the soup into bowls and garnish with chopped fresh parsley. If you like, add a dollop of crème fraîche for extra creaminess and a touch of indulgence.

Tips and Variations

For a Vegan Version: Substitute the semi-skimmed milk with a plant-based alternative like almond or oat milk, and skip the crème fraîche or use a vegan version.

Add Protein: For a heartier meal, add some cooked bacon or ham pieces to the soup before blending, or stir in some cooked lentils or chickpeas.

Spice it Up: If you enjoy a bit of spice, add a pinch of chilli flakes or a dash of hot sauce to the soup for an extra kick.

Health Benefits

Brussels sprouts are incredibly nutritious. They are high in vitamins C and K, fibre, and antioxidants, which can support immune function, bone health, and overall well-being. This soup is a fantastic way to incorporate these benefits into your diet, especially during the colder months when our bodies crave warming, nutrient-dense foods.

Conclusion

Brussels sprout soup is a wonderful addition to your culinary repertoire, offering a tasty and nutritious way to enjoy this underrated vegetable. Simple to prepare and deeply satisfying, it's perfect for cosy dinners or a warming lunch. Give it a try and discover the comforting flavours of this delicious soup.

Bon appétit! Or, as we say in the UK, enjoy your meal!