Description
A creamy and comforting Brussels sprout soup that highlights the natural sweetness and earthiness of roasted Brussels sprouts, combined with aromatic onions, garlic, and seasoned with thyme and nutmeg. This easy-to-make soup is dairy-free and perfect for a healthy, warming meal.
Ingredients
Scale
Main Ingredients
- 1 pound (450g) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any milk of choice)
- 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, or 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 it becomes soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for about one minute until fragrant, taking care not to let it burn.
- 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 to low and let it simmer gently for 10 minutes, allowing the flavors to meld.
- Blend Until Creamy: Using an immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
- Finish the Soup: Stir in the unsweetened almond milk to loosen the texture and add creaminess. Taste and 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 added flavor and texture.
Notes
- Roasting the Brussels sprouts enhances their flavor with caramelization, adding depth to the soup.
- Almond milk keeps the soup dairy-free, but you can substitute with any milk or cream of choice.
- For extra protein, consider adding cooked beans or topping with toasted nuts or seeds.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- If you prefer a chunkier texture, blend only half of the soup and mix the rest in after blending.
