Description
A creamy and comforting Brussels sprout soup that combines roasted Brussels sprouts with aromatic onions and garlic, simmered in vegetable broth and finished with almond milk for a smooth, velvety texture. Perfect as a nutritious appetizer or light meal.
Ingredients
Scale
Vegetables
- 1 pound (450g) Brussels sprouts, trimmed and halved
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any milk of choice)
- 2 tablespoons olive oil
Spices & Seasonings
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Salt and black pepper, to taste
Optional Toppings
- Croutons
- A drizzle of olive oil
- Fresh parsley
Instructions
- Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the trimmed and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until they are golden brown and tender.
- Sauté Aromatics: While the Brussels sprouts are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Then stir in the minced garlic and cook for an additional minute until fragrant.
- Simmer the Soup: Add the roasted Brussels sprouts to the pot along with the vegetable broth, dried thyme, and nutmeg. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to meld the flavors.
- Blend Until Creamy: Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
- Finish the Soup: Stir in the unsweetened almond milk to loosen the texture and add creaminess. Adjust the seasoning with additional salt and black pepper as needed.
- Serve & Garnish: Ladle the soup into bowls and garnish with optional toppings such as crunchy croutons, a drizzle of olive oil, or fresh parsley for a pop of color and flavor.
Notes
- For a richer soup, substitute almond milk with cream or coconut milk.
- You can roast the Brussels sprouts a day ahead for convenience.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adjust the thickness by adding more broth or milk to your preference.
- To make it vegan and gluten-free, ensure the broth and toppings comply accordingly.
