Calling all sprout lovers – if you are a fan of brussel sprouts then you really need to try out this easy to make brussel sprout soup.
As the only one in this house that likes sprouts, this was a soup I got to enjoy all by myself. I didn’t complain!
How To Make Brussel Sprout Soup
You can make brussel sprout soup in a pan or a soup maker. If you are a regular reader of this blog then you will know that I use a soup maker to make all of my soups – it’s the most used kitchen appliance I own! If you want to read more about using a soup maker, you can read all about them here.
Side Note: if you don’t own a soup maker and you want to make it in a pot, you can use the same ingredients and follow the same process -but you will need a hand blender to whizz it all smooth at the end.
For this recipe I only added brussel sprouts, onion, garlic and vegetable stock. It’s a really quick and simple soup and a great way to use up sprouts.
First off I prepared the sprouts. I sliced off the stems but left them whole. I used quite small sprouts – if you are using larger ones then you might need to slice them in half to make sure they cook through enough to be blended.
I made this in the Ninja Soup Maker but it can be adapted and made in any soup maker or saucepan. The Ninja has a 1.4L capacity, if you have a larger soup maker then you can slightly increase the amounts, and likewise, if you have a smaller machine, reduce the amount of sprouts.
Next, I added the quartered onion and garlic cloves to the soup maker. You can optionally saute the onions and garlic at this stage, depending on your soup maker. If you are making the soup in a saucepan then you can of course saute now too.
Next just add in all the sprouts and top up with enough stock to take you to the maximum 1400ml level on the Ninja soup maker, or to the MIN or MAX line in other soup makers. You can also add in any additional seasoning at this stage if you want to.
I set the soup maker off on smooth.
If you are making it in a sauce pan, bring it to the boil and then simmer for around 10-15 minutes, or until the sprouts are soft. Blend it with a hand blender to make it smooth.
Making Brussel Sprout and Cheddar Cheese Soup
Once I had poured some out into a bowl I grated in some cheddar cheese, stirred it round until it had melted – this turns it into a deliciously cheesy and creamy soup. You can substitute the cheddar with any cheese you have.
How Much Does It Taste Of Brussel Sprout?
I’ve been asked this a few times and I totally understand the reason for the question! Brussel sprouts do definitely have an acquired taste and sometimes the taste can be too much. I’ve also found that some sprouts are more ‘sprouty’ in taste than others!
One thing to consider is that brussel sprouts, if they are cooked for too long, can taste quite different – and not always in a good way!
As this particular soup has brussel sprouts as the main ingredient it does produce quite an intense sprouty taste. If you are thinking it might be a little too much for your taste buds I would recommend that you reduce the amount of sprouts and add in a potato or some other vegetables to dilute the taste.
Brussel Sprout Soup Variations
As discussed above, you can add in some potato to reduce the intensity of the brussel sprout taste. Other variations and additions that are worth trying are;
- add in some bacon – either at the beginning, or cooked and crumbled at the end.
- add in some celery
- add in some nutmeg
- stir in some cream
- 400g brussel sprouts
- 1 onion, chopped
- 2 cloves garlic
- 750ml vegetable stock
- Cheddar cheese (optional)
In A Soup Maker
- Optional: saute the onions and garlic.
- Add all ingredients, apart from the cheese, into the soup maker.
- Set off on smooth.
- Stir in some grated cheese and allow to melt (optional).
In A Saucepan
- Saute the onions and garlic in a little butter or oil. Cook for around 5 minutes, or until the onion has turned a light brown colour.
- Chop the brussel sprouts in half and add to the pan. Gently cook for a further 2 to 3 minutes.
- Add in the vegetable stock and bring to the boil.
- Reduce the heat and simmer for 15 to 20 minutes, or until the sprouts are soft.
- Using a hand blender, blitz until smooth (you may need to leave the soup to cool a little before blending).
- Stir in grated cheese (optional).
The quantities in this recipe are based on a 1.4L soup maker. Slightly increase or decrease ingredients according to the size of your soup maker.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 597mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 5g
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