As the days grow shorter and the air turns crisp, there’s nothing more comforting than a warm bowl of homemade soup. This Brussels sprouts and potato soup is a creamy, flavorful, and satisfying choice that’s ideal for chilly autumn and winter evenings. Packed with wholesome vegetables, seasoned perfectly, and finished with a touch of nutritional yeast, this vegan soup is both nourishing and indulgent.
Whether you’re a seasoned cook or just starting in the kitchen, this recipe is straightforward yet delivers maximum flavor. In this post, you’ll discover why this soup is so special, how to make it perfectly, and tips for serving, storing, and customizing it to your taste.
Why You Will Love This Brussels Sprouts and Potato Soup
There are many reasons to fall in love with this soup. First, it’s incredibly creamy and comforting, even without dairy. The combination of tender potatoes and Brussels sprouts creates a smooth texture with subtle earthy flavors. Second, it’s wholesome and packed with nutrients, making it a great choice for anyone looking for healthy comfort food. Third, it’s vegan and easy to make, requiring just a few ingredients you probably already have at home.
Additionally, the soup is versatile. You can enjoy it as a starter, a light lunch, or a hearty dinner. Topped with chili flakes for a little heat or served with crunchy bread, it becomes a complete meal. Lastly, this recipe is perfect for meal prep and batch cooking, as it keeps well in the fridge and can be frozen for later.
Ingredient Notes
To make this Brussels sprouts and potato soup, you’ll need a handful of simple ingredients:
- Onion: Adds sweetness and depth. Chop roughly for a rustic texture.
- Carrots: Provide natural sweetness and color.
- Garlic: Enhances the overall flavor. Two cloves are enough for a subtle kick.
- Potatoes: The base of the soup, giving creaminess when blended.
- Frozen Brussels sprouts: Convenient, flavorful, and full of nutrients.
- Olive oil: For sautéing the vegetables.
- Salt and black pepper: Essential for seasoning.
- Water: Acts as the cooking liquid, and you can adjust the amount to get the consistency you like.
- Nutritional yeast: Adds a cheesy, umami flavor without dairy.
- Chili flakes and crunchy bread: Optional toppings to elevate the dish.
Step-by-Step Instructions
Here’s how to make this delicious soup from start to finish:
- Prepare the vegetables: Roughly chop one large onion and two carrots. Peel and roughly chop three potatoes. Set aside.
- Sauté onion and carrots: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and carrots, sautéing for 3–5 minutes until slightly softened.
- Add garlic: Crush two garlic cloves and stir into the pot. Cook for another minute until fragrant.
- Add potatoes and seasonings: Add the chopped potatoes, salt, and black pepper. Stir well to combine.
- Add water and cook: Pour in enough water to generously cover the vegetables. Bring to a boil, then reduce heat and simmer until all vegetables are tender, about 15–20 minutes.
- Blend the soup: Use an immersion blender or regular blender to purée until smooth. If the soup is too thick, add more water to reach your desired consistency.
- Add Brussels sprouts: Return the soup to the pot, stir in 2 cups of frozen Brussels sprouts, and cook for 7 minutes until tender.
- Add nutritional yeast: Remove from heat and stir in 2 tablespoons of nutritional yeast. Taste and adjust seasoning if needed.
- Serve and garnish: Serve hot, topped with chili flakes and alongside crunchy bread.
Recipe Tips
- Adjust consistency: If the soup is too thick, gradually add water or vegetable broth.
- Add extra flavor: A squeeze of lemon juice or a pinch of smoked paprika can enhance the soup’s taste.
- Make it spicy: Sprinkle chili flakes before serving for a warming kick.
- Blending tip: Use a high-speed blender for a super-smooth texture or a hand blender for a more rustic finish.
Vegan Serving Suggestions
This soup is versatile and pairs beautifully with various sides:
- Crunchy bread or garlic toast: Perfect for dipping.
- Roasted seeds: Pumpkin or sunflower seeds add a nutty crunch.
- Fresh herbs: Chopped parsley, cilantro, or chives brighten the flavors.
- Vegan cream drizzle: A swirl of cashew cream or coconut cream adds extra richness.
Storing Tips
- Fridge: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove or in the microwave, adding a little water if it’s too thick.
Frequently Asked Questions about Brussels Sprouts and Potato Soup
1. Can I use fresh Brussels sprouts instead of frozen?
Yes! Just trim and halve them, then add to the soup when indicated. They may take a minute or two longer to cook.
2. Can I make this soup without potatoes?
You can, but potatoes help create a creamy texture. For a low-carb version, try using cauliflower instead.
3. Is this soup suitable for meal prep?
Absolutely! It freezes well and can be reheated for quick weeknight meals.
4. Can I add other vegetables?
Yes, carrots, celery, leeks, or parsnips work beautifully. Just adjust cooking time accordingly.
Essential Equipment
To make this soup, you’ll need:
- Large pot or Dutch oven
- Knife and cutting board
- Immersion blender or regular blender
- Measuring spoons
- Ladle for serving
This Brussels sprouts and potato soup is a must-try recipe for anyone who loves warm, comforting, and nourishing meals. Its creamy texture, earthy flavor, and subtle sweetness make it perfect for cozy autumn and winter nights. Plus, it’s vegan, easy to make, and versatile enough to suit your personal taste.
Whether served with crunchy bread, sprinkled with chili flakes, or topped with fresh herbs, this soup is sure to become a favorite in your home. It’s simple, wholesome, and absolutely delicious.
I’d love to hear from you! Have you tried this Brussels sprouts and potato soup recipe? Did you add your own twist or favorite toppings? Leave a comment below and share your experience. Your feedback helps me create even more cozy, vegan-friendly recipes for you.
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Brussels Sprouts and Potato Soup
Cozy up with this creamy Brussels sprouts and potato soup, a healthy vegan recipe perfect for chilly autumn and winter evenings. Quick, flavorful, and comforting!
Ingredients
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 3 potatoes, peeled and roughly chopped
- Salt and black pepper, to taste
- Water, enough to cover vegetables generously
- 2 cups frozen Brussels sprouts
- 2 tablespoons nutritional yeast
- Chili flakes, for garnish
- Crunchy bread, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrots, and sauté for a few minutes until slightly softened.
- Add the crushed garlic and sauté for another minute until fragrant.
- Add the chopped potatoes, season with salt and black pepper, and pour in enough water to generously cover the vegetables.
- Bring to a boil, then reduce heat and simmer until all the vegetables are soft, about 15–20 minutes.
- Use a hand blender or regular blender to purée the soup until smooth. If the soup is too thick, add a little more water to reach your desired consistency.
- Return the soup to the stove, stir in the frozen Brussels sprouts, and cook for about 7 minutes until tender.
- Remove from heat and stir in the nutritional yeast. Adjust seasoning if needed.
- Serve hot, with crunchy bread on the side and a sprinkle of chili flakes on top.
Tip: Perfect for cozy autumn and winter evenings!
Notes
- Adjust consistency: Add extra water or vegetable broth if the soup is too thick.
- Boost flavor: A pinch of smoked paprika or a squeeze of lemon juice can enhance the taste.
- Meal prep friendly: Store in the fridge for 3–4 days or freeze for up to 3 months.
