Description
Indulge in the comforting flavors of this simple Brussels Sprout Soup, a creamy and hearty dish that’s perfect for cooler days. With a smooth texture and a hint of thyme, this soup is a delicious way to enjoy Brussels sprouts.
Ingredients
Scale
Vegetable Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 pound Brussels sprouts, trimmed and halved
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Optional:
- 1/2 cup heavy cream
- Chopped fresh parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and butter. Sauté onion until soft. Add garlic and cook briefly.
- Cook Vegetables: Add Brussels sprouts and potato, cook for a few minutes.
- Add Broth and Seasonings: Pour in vegetable broth, season with salt, pepper, and thyme. Simmer until vegetables are tender.
- Blend: Use an immersion blender to purée the soup until smooth.
- Finish: Stir in heavy cream if desired. Adjust seasoning and garnish with parsley.
Notes
- For a lighter version, skip the cream or use a splash of milk.
- Pairs well with crusty bread or grated Parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
