Description
Brussels Sprouts & Potato Winter Soup is a heartwarming dish that combines the earthy flavors of roasted Brussels sprouts with creamy potatoes. This delightful soup is perfect for chilly evenings, offering comfort in every spoonful. With its rich texture and vibrant colors, this recipe transforms simple ingredients into an unforgettable meal that’s sure to impress family and friends.
Ingredients
Scale
- 1 lb fresh Brussels sprouts, halved
- 2 cups Yukon Gold potatoes, diced
- 1 medium sweet onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent, about 3 minutes.
- Add Brussels sprouts and potatoes; cook for an additional 5 minutes until slightly softened.
- Pour in vegetable broth and bring to a simmer for 20 minutes until vegetables are tender.
- Using an immersion blender, puree the soup until smooth with some chunky bits for texture.
- Stir in cream or coconut milk over low heat until warmed through. Season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 40mg