Brussel Sprout Soup Recipe Vegan: Easy & Delicious Guide

Brussels sprouts often get a bad rap for being bitter or overly strong, but when transformed into a creamy, flavorful soup, they reveal a whole new side to this nutrient-packed vegetable. This vegan Brussels sprout soup recipe offers a warming, comforting bowl perfect for chilly days or anytime you want a healthy, satisfying meal.

The combination of sautéed Brussels sprouts, aromatic onions, garlic, and fresh herbs creates a rich, savory base that’s gently blended to silky perfection without any dairy or animal products.

This recipe is not only easy to make but also versatile, allowing you to customize the flavors to your liking. Whether you’re a longtime Brussels sprout fan or a hesitant veggie lover looking for a tasty way to enjoy more greens, this soup is sure to become a favorite.

Plus, it’s gluten-free, low in calories, and packed with vitamins and minerals to boost your wellness. Let’s dive into how you can make this delicious vegan Brussels sprout soup at home!

Why You’ll Love This Recipe

Comforting and creamy without any dairy, this soup uses simple plant-based ingredients to deliver rich texture and flavor.

It’s nutrient-dense, featuring Brussels sprouts which are high in fiber, vitamin C, and antioxidants, perfect for supporting a healthy immune system.

The recipe is quick and budget-friendly, requiring minimal prep and common pantry staples you probably already have.

Additionally, it’s easily adaptable — you can tweak the seasoning or add other vegetables to suit your taste or what’s in season.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil or vegan butter
• 4 cups vegetable broth
• 1 medium potato, peeled and diced (for creaminess)
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup unsweetened plant-based milk (optional, for extra creaminess)
• Juice of half a lemon
• Fresh parsley, chopped for garnish

Equipment

• Large pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or spatula
• Immersion blender or regular blender
• Measuring cups and spoons
• Ladle

Instructions

1. Prepare the Brussels sprouts: Rinse and trim the ends, then cut each sprout in half. If some are very large, quarter them for even cooking.
2. Sauté the aromatics: Heat the olive oil in your pot over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
3. Add garlic and Brussels sprouts: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the Brussels sprouts and cook for 6-8 minutes, stirring occasionally, until they begin to soften and brown slightly.
4. Add potatoes and broth: Add the diced potato, dried thyme, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until the vegetables are tender.
5. Blend the soup: Using an immersion blender, carefully puree the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth.
6. Adjust consistency and flavor: Stir in the plant-based milk if using, and add lemon juice. Season with salt and pepper to taste. Heat gently for another 2-3 minutes.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!

Tips & Variations

For a nuttier flavor, try roasting the Brussels sprouts before adding them to the soup. This adds a lovely caramelized depth.

You can swap the potato for a peeled sweet potato or cauliflower for different flavors and textures.

For an extra boost of nutrition, add a handful of kale or spinach in the last 5 minutes of cooking.

If you prefer a chunkier texture, reserve some sautéed Brussels sprouts before blending and stir them back in at the end.

Try adding a pinch of smoked paprika or a drizzle of truffle oil for an elegant twist.

Nutrition Facts

Serving Suggestions

This Brussels sprout soup pairs wonderfully with crusty whole grain bread or a fresh green salad for a light lunch or dinner.

For a heartier meal, serve alongside a grain bowl with quinoa or brown rice and roasted vegetables.

You might also enjoy it as a starter for a festive meal featuring dishes like Lamb Tenderloin Recipes or a cozy vegan spread including our Lemon Ricotta Pasta With Arugula Recipe.

Conclusion

Making a delicious vegan Brussels sprout soup is a fantastic way to enjoy this often-underappreciated vegetable in a comforting and creative way. This recipe is simple enough for weeknights but elegant enough to impress guests.

The soup’s creamy texture and bright flavors make it a satisfying meal that nurtures both body and soul.

Brussels sprouts shine when cooked properly, and blending them into a soup smoothes out their natural bitterness while enhancing their earthy charm. Whether you’re new to vegan cooking or a seasoned pro, this soup is a wonderful addition to your recipe collection.

Don’t forget to check out other nourishing recipes like the Lion’S Mane Mushroom Crumble Recipes or the Low Fodmap Appetizer Recipes for more plant-based inspiration!

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