Delicious recipes for creamy soups with Brussels sprouts! Let yourself be carried away on a wave of delicate flavors

Some love her, others hate her.

With our recipes for Brussels sprouts soup, even the staunchest naysayer will change his mind!

Taste our absolutely perfectly balanced soups that will convince you!

Brussels sprouts and potato soup

Homemade Brussels Sprouts Soup is creamy, thick, rich and super easy! It is tasty and full of nutrients that your body needs.

What will we need

• 1 kg Brussels sprouts (trimmed, cleaned and cut in half)
• 300 g potatoes (peeled and diced)
• 2 tablespoons of butter
• 120 g chopped onion
• 2 cloves of garlic (coarsely chopped)
• 1 liter of chicken broth
• 120 g of grated cheddar cheese
• 2 teaspoons Provencal spices
• red pepper seasoning
• 30 ml of milk
• salt
• black pepper

Method

• Heat the butter over medium-high heat, add the chopped onion and garlic and fry until soft and fragrant.
• Add chopped Brussels sprouts, chopped potatoes, herbs and saute for about 3 minutes.
• Pour the chicken stock over the sautéed vegetables, season with salt, black pepper and red pepper, stir to combine and cover the pot.
• Reduce the heat and cook until the potatoes and Brussels sprouts are tender (say 10-15 minutes).
• Remove the pot from the stove, use an immersion blender to blend the soup into a smooth paste.
• Mix milk and grated cheese into the hot soup and stir until dissolved, taste and season with salt if necessary.

Soup with Brussels sprouts and cheddar

The perfect way to use up leftover Brussels sprouts and cheddar. Try this soup and combine the pleasant with the useful!

What will we need

• a little olive oil
• ½ onion (chopped)
• 100g Brussels sprouts (cut into quarters)
• 1 clove of garlic (chopped)
• 300 ml of hot chicken or vegetable stock
• 100 ml of heavy cream
• 55g cheddar cheese (grated)
• salt
• black pepper

Method

• Heat the olive oil in a saucepan, add the onion and fry for 3-4 minutes or until softened.
• Place the chopped Brussels sprouts in a pot of boiling salted water and cook for 2-3 minutes, then drain well.
• Add the cabbage to the pot with the onions.
• Add the garlic and fry for 1-2 minutes.
• Add stock and cream and cook for 3-4 minutes.
• Stir in the cheese, season to taste with salt and freshly ground black pepper.

Creamy vegan soup with cabbage

Believe it or not, you will find almost no recipes for Brussels sprouts soup on the internet. Try ours, you won’t taste better!

What will we need

• 680 g Brussels sprouts
• olive oil for drizzling
• salt
• ground black pepper
• 2 large shallots or 1 yellow onion (sliced)
• 3 cloves of garlic (chopped)
• 1 liter of vegetable broth
• 150 g cashew nuts (soaked)
• 2 tablespoons Dijon mustard
• 125 ml of dry white wine
• 1 tablespoon vegan butter
• 1 handful of spinach

Method

• Set the oven to 180 degrees.
• Wash and cut the stems off the cabbage.
• Cut them into halves or quarters.
• Drizzle them with olive oil and then sprinkle liberally with salt and pepper.
• Roast the cabbages for about 20-30 minutes, just until they soften and take on a little color.
• Stir them in the pan several times during baking.
• In a pan over medium heat, add vegan butter and chopped shallot.
• Cook for 3 minutes until translucent.
• Add the garlic and cook for another 2 minutes.
• Now add the wine and reduce the heat. Reduce for 5-7 minutes.
• Add soaked cashews, Dijon mustard, stock, spinach and shallots, and roasted Brussels sprouts to a high-powered blender. Blend everything until smooth.
• Return the blended soup to the pot. Adjust salt and pepper to taste.
• Serve hot.

Sausage, Brussels sprouts in potato soup

Toast some toast and uncork a bottle of Ribera del Duero to enjoy alongside this healthy Brussels Sprouts Soup.

What will we need

• 3 tablespoons of extra virgin olive oil
• 85 Italian sausages
• 120 g chopped onion
• 60 g of chopped carrots
• 60 g diced celery
• 2 tablespoons of finely chopped garlic
• 2 teaspoons paprika (preferably smoked)
• 340 g small yellow potatoes (sliced)
• 230 g Brussels sprouts (trimmed and sliced)
• 1 liter of chicken broth
• 2 tablespoons of red wine vinegar
• ½ teaspoon of salt
• ½ teaspoon ground pepper
• 30 g chopped flat parsley

Method

• Heat 1 tablespoon oil in a large saucepan over medium heat. Add sausage and cook, stirring occasionally, until browned, 4 to 6 minutes.
• Add remaining 2 tablespoons oil, onion, carrot, and celery to pot.
• Cook, stirring occasionally, until softened, about 5 minutes.
• Add garlic and paprika, cook for 30 seconds.
• Add the potatoes, Brussels sprouts and stock and bring to a boil over high heat.
• Once the soup starts to boil, reduce the heat to medium and cook, stirring occasionally, until the potatoes are tender, 6 to 8 minutes.
• Stir in the sausage, vinegar, salt and pepper.
• Serve sprinkled with parsley.

Why eat Brussels sprouts?

Brussel sprouts in English got its name from the capital of Belgium, where it first grew in the 16th century. It looks a bit like a mini cabbage, but don’t let the small size fool you. A lot of nutrients are hidden in every bite.

Brussels sprouts belong to the cruciferous family – related to broccoli, cauliflower, collard greens and cabbage.

Brussel sprouts have a mild, sweet, almost nutty flavor when prepared the right way. But it’s very easy to overcook it, which can lead to a bitter taste, a mushy texture and a strong, sulphurous smell.

For this reason, Brussels sprouts often get a bad reputation.

Health benefits
Brussels sprouts contain a lot of natural sulfur-based substances. Research shows that these compounds can help prevent free radical damage to your DNA.

Crunchy vegetables like Brussels sprouts can also help you stave off other health problems like high blood pressure, high cholesterol, heart disease and diabetes.

Brussels sprouts also have carotenoids, colorful pigments found in plants that are good for your eyes.

How to prepare Brussels sprouts
Look for bright green Brussels sprouts. Black spots or yellow leaves are signs of decay. Once you bring it home, Brussels sprouts will keep in the fridge for a week or two.

Rinse it well before cooking to remove any dirt. Cut off the stem (which has a firm texture even when cooked) and remove any outer, wilted leaves.

You can drizzle the Brussels sprouts with olive oil and fry them until golden, or steam them in a pot with a few centimeters of water.

You can add raw shredded Brussels sprouts to soups and salads.

Do not cook it for too long. This can lead to a mushy, bitter taste that many people hate, overcooking also destroys many of the nutrients in these vegetables.