Dairy free + Gluten Free + Refined Sugar Free Recipes
Creamy Brussels Sprouts Soup
Brussels sprouts are not just for Christmas! These delicious cruciferous vegetables can turn into a beautifully rich and tasty soup by adding only a few ingredients. I’m a huge fan of soups, especially hearty vegetarian and vegan soups. This Brussels sprouts soup is one of those ones I cook regularly, this is also a good way to use up sprouts. This soup has a beautifully creamy and satisfying thick texture, it will definitely warm you up on cold winter days! š
Here are the main ingredients you’ll need to make this recipe:
*Brussels sprouts: main ingredient, don’t leave it out! š
*Potato: potato gives creaminess and richness to the dish.
*Carrot: carrot gives a little sweetness to this dish. You can leave it out and add 1 smaller potato instead or more Brussels sprouts.
*Onion: I used white onion, but any onion is fine here.
IDEAS & TIPS
Here I’m showing you some ideas & tips.
*Make it thinner: omit adding the potato to the mix, add more Brussels sprouts instead. Alternatively, just add more vegetable stock to the mix when cooking.
*Make a big batch: like most soups, this one also offers the great opportunity to double or triple with ease. Make a big batch and freeze some for later for speedy midweek meal.
*Add garnishes: There are endless possibilities to finish the soup, see some ideas below.
*add a dollop of vegan yogurt/sour cream
*fresh bread of your choice
*roasted onion flakes
*cheese toastie
*garlic bread
*croutons
*pretzels
ā Full of antioxidants, minerals & vitamins
ā Hearty & creamy soup
ā Budget-friendly
ā Easy to make
ā Satisfying
ā Healthy
ā Vegan
CREAMY BRUSSELS SPROUTS SOUP
(vegan, gluten, wheat and refined sugar free)
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves: 2
Ingredients
*1 potato
*1 white onion
*1 carrot
*750ml vegetable stock
*1 tbsp olive oil
*salt & pepper to taste
Optional toppings
*vegan sour cream
*roasted onion flakes
Method
1. Peel and chop the potato, carrot and onion. Trim off and discard the stem ends of the Brussels sprouts.
2. Heat oil in a large saucepan. Add onion, fry on medium heat for a few minutes, until the onion is translucent.
3. Add the vegetable stock, potato, carrot, Brussels sprouts and season well. Once boiling, reduce heat and simmer for about 20 minutes, or until everything is cooked. Stir occasionally.
4. Remove from heat. Leave to cool a little. Blend until smooth/creamy.
5. Taste and adjust if necessary.
6. Garnish & Enjoy! š
Notes
*To Store: store this soup in sealed container in the fridge for up to 3-4 days.
*To Freeze: it can be frozen for several months.
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RECIPES KEY
Dairy Free
Gluten Free
Contains Nuts
Vegan
Vegetarian
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