Description
A comforting and creamy Brussels sprout soup that’s perfectly balanced with roasted flavors and aromatic herbs. This healthy recipe uses vegetable broth and almond milk to create a smooth, flavorful soup that’s ideal for a cozy meal.
Ingredients
Scale
Vegetables
- 1 pound (450g) Brussels sprouts, trimmed and halved
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids & Oils
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any milk of choice)
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 in the oven for 20 to 25 minutes, until they turn golden brown and tender.
- Sauté Aromatics: While the sprouts roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 to 7 minutes until soft and translucent. 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 allow the flavors to meld together.
- Blend Until Creamy: Using an immersion blender, carefully blend the soup in the pot until it reaches a smooth and creamy consistency. If you do not have an immersion blender, transfer the soup in batches to a regular blender and puree, then return to the pot.
- Finish the Soup: Stir in the unsweetened almond milk and season with additional salt and black pepper as needed. Heat through gently but do not boil once the milk is added.
- Serve & Garnish: Ladle the finished soup into bowls and garnish with your choice of toppings, such as crunchy croutons, a drizzle of olive oil, or chopped fresh parsley for added color and flavor.
Notes
- You can substitute almond milk with any milk of your choice, including dairy options.
- For a richer soup, add a splash of cream instead of almond milk.
- Make sure to taste and adjust seasonings before serving.
- Use an immersion blender for easy blending directly in the pot to avoid mess.
- Leftover soup can be stored covered in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave before serving.
