30+ Quick Brussels Sprout Soup Recipes to Satisfy Your Soul

Brussels sprouts are often seen as a versatile vegetable, able to shine in a variety of dishes.

However, when it comes to soups, Brussels sprouts truly come into their own.

Their hearty texture and unique flavor lend themselves beautifully to creamy, savory, and even slightly sweet soups that can warm you up during the cooler months.

Whether you prefer a classic, comforting blend of Brussels sprouts with potatoes and onions, or a more exotic twist with coconut milk and curry spices, there’s a Brussels sprout soup for every taste.

In this article, we’ve gathered over 30 delicious Brussels sprout soup recipes, each offering something special.

From vegan-friendly options to rich, creamy versions, this list will inspire you to incorporate more Brussels sprouts into your meals.

So, grab your pots and get ready to try these amazing Brussels sprout soup recipes!

30+ Quick Brussels Sprout Soup Recipes to Satisfy Your Soul

Brussels sprouts aren’t just for side dishes or salads—they are an excellent addition to soups, offering a rich, earthy flavor that pairs perfectly with a variety of ingredients.

Whether you’re looking for a simple, comforting recipe or something a little more adventurous, our collection of 30+ Brussels sprout soup recipes will certainly help you find something to satisfy your cravings.

From smooth and creamy blends to spicy and aromatic flavors, there’s a soup here to suit every palate.

So, next time you’re craving something warm and nourishing, don’t hesitate to reach for some Brussels sprouts and try out one of these delicious recipes!

Creamy Brussels Sprout & Potato Soup

This creamy Brussels sprout and potato soup combines the subtle bitterness of Brussels sprouts with the earthiness of potatoes to create a velvety, comforting soup perfect for chilly days. The addition of garlic and leeks enhances the flavor profile, while a touch of cream adds richness without overpowering the Brussels sprouts. This soup is a wonderful way to get in your veggies and make Brussels sprouts the star of the meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 medium potatoes, peeled and cubed
• 1 leek, sliced (white and light green parts only)
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and leek, and sauté for about 5 minutes until softened and fragrant.
2. Add the Brussels sprouts and potatoes, and cook for another 5 minutes, stirring occasionally.
3. Pour in the broth, bring to a boil, then reduce heat and let the soup simmer for 20-25 minutes or until the vegetables are tender.
4. Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.
5. Stir in the heavy cream, season with salt and pepper, and let it heat through for a few minutes without boiling.
6. Serve hot, garnished with fresh parsley if desired.

This creamy Brussels sprout and potato soup is a satisfying meal that’s both nourishing and cozy. It’s an easy way to enjoy Brussels sprouts and their health benefits, as well as a great option for those looking to incorporate more greens into their diet in a delicious way. Pair with crusty bread or a side salad, and you have a meal that’s perfect for any night of the week.

Spiced Brussels Sprout & Coconut Soup

For a bold, flavorful twist on traditional Brussels sprout soup, this spiced Brussels sprout and coconut soup delivers a rich, slightly exotic taste. Infused with warming spices like turmeric, ginger, and cumin, this soup has a gentle heat and a luscious texture, thanks to creamy coconut milk. This recipe is perfect for those who want a soup that feels indulgent yet packed with nutrients, and it’s dairy-free and vegan-friendly!

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 medium carrot, peeled and diced
• 1 small sweet potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tbsp coconut oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the onion, garlic, and ginger, and sauté until softened.
2. Add the turmeric and cumin, stirring until fragrant.
3. Stir in the Brussels sprouts, carrot, and sweet potato. Sauté for another 5 minutes to coat the vegetables in the spices.
4. Pour in the vegetable broth, bring to a boil, then reduce heat and let the soup simmer for about 25 minutes or until the vegetables are tender.
5. Add the coconut milk, season with salt and pepper, and stir well.
6. Using an immersion blender or regular blender, blend until smooth and creamy.
7. Serve hot, garnished with fresh cilantro.

This spiced Brussels sprout and coconut soup is a vibrant, comforting dish that’s perfect for those looking for an adventurous, globally-inspired meal. The creaminess of the coconut milk and the depth of spices create a unique and warming experience with every spoonful. Serve it with naan or rice for a complete, comforting dinner that brings a taste of the tropics to your table.

Roasted Garlic & Brussels Sprout Soup with White Beans

This roasted garlic and Brussels sprout soup with white beans brings a delightful twist to Brussels sprout soup. Roasting the Brussels sprouts and garlic enhances their natural sweetness, while the addition of white beans adds protein and a creamy texture. This soup is both filling and nutritious, with a hint of rosemary that pairs beautifully with the roasted garlic and Brussels sprouts.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 head of garlic, top trimmed
• 1 can (15 oz) white beans, drained and rinsed
• 1 small onion, diced
• 4 cups vegetable broth
• 1 tsp fresh rosemary, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 400°F (200°C). Place Brussels sprouts on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat.
2. Place the garlic head (trimmed side up) on a piece of foil, drizzle with a bit of olive oil, wrap in foil, and place on the baking sheet with the Brussels sprouts. Roast for 20-25 minutes or until the sprouts are golden and the garlic is soft.
3. In a large pot, heat 1 tbsp of olive oil over medium heat. Add the onion and rosemary, sautéing until softened.
4. Add the roasted Brussels sprouts, white beans, and vegetable broth. Squeeze in the roasted garlic from the cloves.
5. Bring to a boil, then reduce heat and let simmer for 15 minutes.
6. Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
7. Season with salt and pepper as needed. Serve hot with a squeeze of lemon juice for a bright finish.

This roasted garlic and Brussels sprout soup with white beans is a comforting, protein-packed meal that offers layers of flavor and a creamy consistency. The roasted garlic adds a subtle sweetness, while the white beans provide a creamy, filling texture. This soup is perfect as a main course on chilly days, and it pairs well with whole-grain bread for an extra hearty meal.

Brussels Sprout & Bacon Chowder

This Brussels sprout and bacon chowder combines the smoky richness of bacon with the subtle bitterness of Brussels sprouts, creating a perfect balance of flavors. The soup is hearty and comforting, with a creamy base that’s made even more flavorful by the crispy bacon and earthy vegetables. The potatoes in the chowder give it a thick and satisfying texture, making it an ideal soup for a cozy dinner.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 6 slices bacon, diced
• 2 medium potatoes, peeled and cubed
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup whole milk
• 2 tbsp butter
• Salt and pepper to taste
• Fresh thyme, for garnish

Instructions:

1. In a large pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving some rendered fat in the pot.
2. In the same pot, add butter and sauté the onion and garlic for about 5 minutes, until softened and fragrant.
3. Add the Brussels sprouts and potatoes, cooking for another 5 minutes while stirring occasionally.
4. Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat and simmer for about 15-20 minutes until the potatoes are tender.
5. Using an immersion blender or a regular blender, partially blend the soup so it retains some texture while becoming creamy. If the soup is too thick, add the milk to achieve your desired consistency.
6. Stir in the crispy bacon, season with salt and pepper, and heat through.
7. Serve hot, garnished with fresh thyme.

This Brussels sprout and bacon chowder is the perfect marriage of savory, smoky, and creamy flavors. The bacon adds a rich, comforting depth, while the Brussels sprouts provide a hearty, vegetable-forward taste. It’s a filling and satisfying soup, ideal for cooler months, and it’s a great way to introduce Brussels sprouts to even the pickiest eaters. Serve with crusty bread to soak up all the delicious flavors.

Brussels Sprout & Apple Soup

This Brussels sprout and apple soup is a unique and refreshing take on a classic vegetable soup. The sweetness of the apples contrasts beautifully with the savory Brussels sprouts, creating a balance that is both surprising and comforting. The hint of cinnamon and nutmeg adds a cozy, fall-inspired warmth to the soup, making it perfect for the season. It’s a delightful choice for those who enjoy a sweet and savory flavor combination.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 apples, peeled, cored, and chopped (use a tart variety like Granny Smith)
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh lemon juice
• Crumbled goat cheese or sour cream for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened and fragrant.
2. Add the Brussels sprouts and apples, cooking for an additional 5 minutes, stirring occasionally.
3. Sprinkle in the cinnamon and nutmeg, and stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 15-20 minutes, until the Brussels sprouts and apples are tender.
5. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches.
6. Stir in the fresh lemon juice and season with salt and pepper.
7. Serve hot, garnished with crumbled goat cheese or a dollop of sour cream for extra creaminess.

This Brussels sprout and apple soup is a delightful exploration of flavors, combining savory Brussels sprouts with the natural sweetness of apples. The warm spices bring out the cozy side of the dish, making it perfect for fall or winter. The addition of lemon juice brightens up the soup, while the optional garnish of goat cheese or sour cream adds a creamy finish. It’s a unique and healthy way to enjoy Brussels sprouts, and its unexpected sweetness makes it a crowd-pleaser.

Brussels Sprout & Mushroom Soup

In this Brussels sprout and mushroom soup, earthy mushrooms complement the slightly bitter Brussels sprouts, creating a rich and satisfying soup. The mushrooms add depth and umami, while the Brussels sprouts provide a fresh, green bite. This soup is light yet hearty, making it a perfect starter or a light meal when paired with bread. It’s simple to prepare, and the flavors meld beautifully to create a balanced, nourishing dish.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 cups mushrooms (cremini or button), sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp thyme leaves
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the mushrooms and cook for 7-8 minutes until they release their moisture and become tender.
3. Add the Brussels sprouts and thyme, stirring to combine. Cook for an additional 5 minutes to allow the sprouts to soften slightly.
4. Pour in the vegetable broth, bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes until the Brussels sprouts are fully tender.
5. Use an immersion blender or regular blender to puree the soup to your desired texture. If you prefer a chunkier soup, blend only half.
6. Stir in the balsamic vinegar (if using) and season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

This Brussels sprout and mushroom soup is an earthy and flavorful dish that’s perfect for those who love a comforting yet light meal. The mushrooms add a rich umami flavor that pairs wonderfully with the Brussels sprouts. It’s a simple recipe that brings out the best in both vegetables, and the balsamic vinegar adds a subtle sweetness that balances the savory notes. This soup is ideal for a light lunch or as a first course to a larger meal, and it’s easy to make with pantry staples.

Brussels Sprout & Leek Soup

This Brussels sprout and leek soup is a perfect blend of delicate, sweet leeks and tender Brussels sprouts. The mild flavor of leeks balances the slight bitterness of Brussels sprouts, creating a smooth and creamy soup. The leeks impart a subtle, onion-like flavor that complements the Brussels sprouts’ earthy taste. This is a comforting soup that’s light yet satisfying, making it perfect for a chilly evening or a healthy lunch.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 large leeks, cleaned and sliced (white and light green parts only)
• 1 medium potato, peeled and diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream (optional for a creamier texture)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the leeks and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the Brussels sprouts and diced potato, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the Brussels sprouts and potatoes are tender.
4. Use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches.
5. Stir in the heavy cream for a creamier texture (optional), and season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This Brussels sprout and leek soup is a subtle and sophisticated take on vegetable soup. The leeks bring a delicate sweetness that softens the bitterness of the Brussels sprouts, while the potato adds a creamy, comforting base. It’s a great option for those looking for a light yet flavorful soup that’s easy to make and full of nutrients. This soup is also versatile — you can add more vegetables or adjust the cream for a lighter version.

Brussels Sprout & Sweet Potato Soup

Brussels sprouts and sweet potatoes come together in this vibrant soup, where the natural sweetness of the potatoes complements the hearty Brussels sprouts. The soup is nourishing and packed with flavor, with a subtle hint of ginger and garlic that enhances the sweetness of the sweet potatoes. This soup is a great balance of sweet, savory, and earthy flavors, making it a comforting meal for any time of year.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut milk (optional for a richer flavor)
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, and cook for about 5 minutes, until fragrant.
2. Add the diced sweet potatoes, Brussels sprouts, and cumin, stirring to combine. Cook for another 5 minutes to allow the vegetables to absorb the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 20-25 minutes, or until the sweet potatoes and Brussels sprouts are tender.
4. Use an immersion blender or regular blender to blend the soup until smooth.
5. Stir in the coconut milk (if using), and season with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This Brussels sprout and sweet potato soup is a deliciously unique pairing of flavors. The sweet potatoes add a creamy sweetness that contrasts perfectly with the Brussels sprouts’ bitterness, while the coconut milk gives the soup a rich, velvety texture. The ginger and cumin bring warmth and depth to the dish, making it perfect for both cozy evenings and festive gatherings. This soup is a nourishing, plant-based option that will satisfy your cravings for something hearty and healthy.

Spicy Brussels Sprout & Tomato Soup

For those who love a little heat in their meals, this spicy Brussels sprout and tomato soup is a bold and flavorful dish. The combination of tangy tomatoes and spicy seasonings enhances the earthy flavor of the Brussels sprouts, creating a comforting and warming soup. The slight heat from red pepper flakes adds a kick, while the creamy base balances the spiciness. This soup is perfect for those looking to spice up their vegetable soup repertoire.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 can (14.5 oz) crushed tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the Brussels sprouts, red pepper flakes, and smoked paprika, and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the crushed tomatoes and vegetable broth, and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, until the Brussels sprouts are tender.
4. Use an immersion blender to blend the soup to a smooth consistency. If you prefer a chunkier texture, blend only half of the soup.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This spicy Brussels sprout and tomato soup is a delicious and exciting way to enjoy Brussels sprouts. The crushed tomatoes give the soup a tangy base, while the red pepper flakes add a delightful heat. The Brussels sprouts are tender and flavorful, and the smoked paprika enhances the overall depth of the soup. It’s a perfect option for anyone who enjoys bold, spicy flavors and a little heat in their soup. The fresh basil garnish adds a touch of freshness that balances the spiciness beautifully.

Brussels Sprout & Apple Soup

This Brussels sprout and apple soup offers a refreshing twist, combining the earthy flavor of Brussels sprouts with the natural sweetness of apples. The apples provide a subtle fruity sweetness that balances the slight bitterness of the Brussels sprouts, while the addition of thyme and a touch of honey enhances the overall depth. This light and comforting soup is perfect for autumn, offering a warm and cozy meal with a touch of natural sweetness.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 medium apples, peeled, cored, and diced (Granny Smith or Gala work well)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 1 tbsp honey (optional for extra sweetness)
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the Brussels sprouts, diced apples, and fresh thyme. Stir well and cook for another 5 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 20 minutes, or until the Brussels sprouts and apples are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in honey (optional) and season with salt and pepper.
6. Serve hot, garnished with fresh thyme.

This Brussels sprout and apple soup offers a unique and delightful combination of savory and sweet flavors. The apples’ natural sweetness pairs perfectly with the Brussels sprouts’ earthy taste, creating a soup that’s both nourishing and comforting. The thyme and honey bring added complexity to the flavor profile, making it a memorable dish. Ideal for a cozy fall meal, this soup will warm you up while satisfying your taste buds with a touch of sweetness.

Brussels Sprout & Bacon Soup

This Brussels sprout and bacon soup combines the smoky, savory flavors of crispy bacon with the tender bite of Brussels sprouts. The rich, umami-packed bacon provides a wonderful contrast to the light and earthy Brussels sprouts, making this a hearty and satisfying dish. The addition of cream creates a smooth, velvety texture that enhances the overall flavor. This soup is perfect for those who enjoy a little bit of indulgence in their vegetable dishes.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel to drain, leaving the bacon fat in the pot.
2. Add the diced onion and garlic to the pot with the bacon fat, cooking until softened, about 5 minutes.
3. Add the Brussels sprouts and cook for another 5 minutes, allowing them to brown slightly.
4. Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, until the Brussels sprouts are tender.
5. Use an immersion blender or regular blender to puree the soup until smooth. For a chunkier texture, blend half of the soup and leave the rest.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with crispy bacon and fresh parsley.

This Brussels sprout and bacon soup is a perfect balance of savory and smoky flavors, with the crispy bacon adding an irresistible crunch that complements the creamy texture of the soup. The Brussels sprouts provide an earthy backdrop, while the cream brings richness and smoothness. It’s a satisfying dish that can be enjoyed as a hearty meal, perfect for those who appreciate bold, savory flavors. The garnish of fresh parsley adds a bright touch to this indulgent soup.

Brussels Sprout & Carrot Ginger Soup

This Brussels sprout and carrot ginger soup is a healthy and vibrant option, featuring the earthy flavor of Brussels sprouts combined with the sweetness of carrots and the zing of fresh ginger. The carrots provide a natural sweetness that balances the Brussels sprouts, while the ginger adds warmth and a hint of spice. The addition of coconut milk makes this soup creamy and rich without being too heavy, making it a comforting choice for any time of year.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 medium carrots, peeled and diced
• 1-inch piece of fresh ginger, peeled and grated
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and grated ginger, cooking until softened and fragrant, about 5 minutes.
2. Add the Brussels sprouts and carrots, stirring well to combine. Cook for another 5 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, or until the Brussels sprouts and carrots are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This Brussels sprout and carrot ginger soup is a vibrant, nutrient-packed dish that brings together the earthy flavors of Brussels sprouts, the natural sweetness of carrots, and the warmth of ginger. The coconut milk adds a creamy richness, making it both comforting and satisfying. The fresh cilantro garnish adds a refreshing touch, balancing the soup’s warmth. This soup is perfect for a light yet filling meal, and its vibrant flavors will leave you feeling energized and nourished.

Brussels Sprout & Potato Soup

This hearty Brussels sprout and potato soup is a filling and comforting dish, with the creamy potatoes adding richness to the soup and the Brussels sprouts providing a slightly earthy flavor. The potatoes act as a thickener, making the soup velvety and smooth. A touch of garlic and thyme gives it a savory depth, while a sprinkle of Parmesan cheese on top adds a delightful finishing touch. This soup is perfect for chilly days when you crave something warm and satisfying.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tbsp olive oil
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 1/2 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the Brussels sprouts and potatoes, stirring to combine with the onions and garlic.
3. Pour in the broth and bring the soup to a boil. Reduce the heat and simmer for 20-25 minutes, or until the potatoes and Brussels sprouts are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Season with salt, pepper, and thyme to taste.
6. Serve hot, topped with grated Parmesan cheese, if desired.

The Brussels sprout and potato soup is the epitome of comfort food, combining earthy Brussels sprouts with creamy potatoes to create a rich and velvety texture. The savory garlic and thyme provide a depth of flavor, while the Parmesan cheese adds a tangy, salty finish that elevates the entire dish. This soup is filling enough to be a meal on its own, perfect for a cozy dinner or a satisfying lunch on a cold day.

Brussels Sprout & Leek Soup

This Brussels sprout and leek soup offers a sophisticated twist, pairing the subtle sweetness of leeks with the earthy taste of Brussels sprouts. Leeks bring a mild onion-like flavor that complements the Brussels sprouts perfectly, while the soup’s creamy texture, made from blending the vegetables with vegetable broth, makes it a smooth and luxurious dish. This is a refined yet simple soup that’s perfect for a light lunch or as an appetizer to a larger meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 medium leeks, cleaned and sliced (white and light green parts only)
• 1 medium potato, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and leeks. Cook, stirring occasionally, until the leeks are soft and the onion is translucent, about 5 minutes.
2. Add the Brussels sprouts, potatoes, and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

The Brussels sprout and leek soup is a light, yet hearty dish that brings out the natural sweetness of leeks while balancing it with the earthy flavors of Brussels sprouts. The creamy texture, enhanced by the potato, makes each spoonful rich and satisfying. This soup is perfect for a refined lunch or as an elegant starter for a dinner gathering. The fresh parsley garnish adds a touch of brightness to this delicious and comforting dish.

Brussels Sprout & Coconut Curry Soup

For a bold and flavorful twist, this Brussels sprout and coconut curry soup brings together the warmth of curry spices with the richness of coconut milk. The Brussels sprouts take on a new dimension when cooked in a fragrant curry base, with the coconut milk providing a silky texture. A touch of lime juice adds a refreshing zing, making this soup a truly satisfying and exotic dish. It’s perfect for those who enjoy a bit of spice and bold flavors in their meals.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tbsp red curry paste (or curry powder for a milder version)
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking until softened, about 5 minutes.
2. Stir in the red curry paste and cook for another 2 minutes until fragrant.
3. Add the Brussels sprouts, vegetable broth, and coconut milk. Stir well and bring the soup to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the Brussels sprouts are tender.
4. Use an immersion blender to puree the soup until smooth, or leave it chunky for more texture.
5. Stir in the lime juice and season with salt to taste.
6. Serve hot, garnished with fresh cilantro.

This Brussels sprout and coconut curry soup is a vibrant and flavorful dish that combines rich coconut milk with aromatic curry spices. The Brussels sprouts absorb the bold flavors, making each bite full of warmth and depth. The lime juice adds a refreshing contrast to the richness of the soup, while the cilantro garnish brings a burst of freshness. This soup is a fantastic choice for those looking to explore new flavors and enjoy a meal that’s both comforting and full of personality.

Note: More recipes are coming soon!