Brussels sprouts soup is a tasty and soothing “comfort” dish. Creamy and delicious, the flavor of Brussels sprouts is completely hidden, making this an ideal soup for picky eaters.
As the days get shorter and the nights get cooler, there’s nothing better than a bowl of luscious warm soup to come home to and this happens to be one of them! I had a bunch of Brussels sprouts in my fridge and wanted to turn them into a quick dish for supper. I realized I never made a soup with them and wanted to try it for the first time. The outcome was really terrific!
I simply steamed fresh brussels sprouts, added them to a mixture of carrots, celery, onions, and chicken broth (or use vegetable broth) and simmered for a few minutes. Then pureed all of it into a creamy, velvety-textured soup and served with some grated Parmigiano-Reggiano cheese. It was perfect!
Interestingly enough, my sister and I didn’t grow up eating brussels sprouts. Our mother preferred more traditional Italian greens such as escarole, Swiss chard and broccoli rabe. But times have changed and so have our adaptations to family recipes; incorporating the healthy “in” vegetables that are popular today like kale, mixed greens and brussels sprouts.
So quick! Brussels sprouts soup took approximately 15 minutes to whip up. Pureed, it offers a mild taste of mixed vegetables. In fact, my daughter had mistaken it for my cream of broccoli soup, and that’s a good thing since she is my picky eater – no complaints followed.
The health benefits with this soup definitely makes it worth eating, beside its flavorful taste. It also provides a bowl of nutrients rich with protein, dietary fiber, minerals, antioxidants and vitamins C, A, E and K. And that’s a bonus!
Chock full of all these nutrients, I think I will be making this soup often, especially as the cold and the flu season approaches.
Try it! It’s a great dish your whole family will enjoy!
EASY Brussels Sprouts Soup – in 15 minutes!
- 2 Tbsp. extra virgin olive oil
- 1 medium onion- chopped
- 2 medium carrots- chopped
- 1 small stalk of celery- chopped
- 1 bag of fresh Brussels sprouts
- 3 cups low-sodium chicken or vegetable broth
- 2 Tbsp. fresh chopped parsley
- salt and fresh cracked pepper to taste
- grated Parmesan cheese, for serving
Rinse and cut off ends of Brussels sprouts. Place them into a medium size pot filled with 1 cup of water. Cover and bring to a boil, then simmer on a low heat for about 3 to 5 minutes, or until they are tender enough for you to easily slide a fork through one. Drain. Set aside.
In the meantime:
In another medium size soup pot, heat olive oil on medium heat and add the onions, carrots and celery. Sauté the veggies for about 5 minutes, stirring occasionally until they are softened.
Add the tender Brussels sprouts and stir for a minute to infuse into the veggies mixture.
Pour in the broth and fresh chopped parsley.
Cover and simmer on low heat for 6 minutes.
Puree in a blender, transfer in small batches at a time. Return soup back to the pot.
Season with salt and fresh cracked pepper to taste.
If the soup is too thick, stir in some water.
Serve with grated Parmesan cheese at the table.
Serves 4 to 5
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I hope everyone had a nice Halloween weekend! We sure did. My husband and I went to NY and enjoyed visiting our families and friends. We even went trick-or-treating with our kids, grandbabies and my sister, Aunt Liz! It was so much fun.
BTW… can’t believe Thanksgiving is in 3 weeks, can you? I will be testing new recipes for Thanksgiving, so stay tuned! Have a great day and thanks for stopping by!