Brussel Sprouts Soup

If Brussels sprouts have ever been misunderstood in your kitchen, this soup is here to change their reputation.

This Brussels Sprouts Soup is earthy, vibrant, and unexpectedly luxurious. Slowly sautéed sprouts develop a mellow, almost nutty sweetness before being blended into a naturally creamy, gluten-free bowl of comfort. No flour, no dairy-heavy thickeners — just real ingredients working their magic.

It’s the kind of soup that feels both grounding and bright. The color alone is a celebration of green — fresh, nourishing, and full of life. Each spoonful is smooth, savory, and deeply satisfying without weighing you down.

Ingredients

• 3 tbsp olive oil

• 1 yellow onion, diced

• 1 garlic clove, minced

• Thumb-sized piece of ginger, chopped

• 350-400g Brussels sprouts, cut into quarters

• 1 carrot, diced

• 3 cups vegetable gluten-free stock

• 1 tsp garam masala

• 1 tsp ground cumin

• 1 tsp mild chilli powder

• Seasoning

  
  

Directions

1. Add the oil to a pan on medium heat.

2. Add the onions to the pan and let them sizzle for about four minutes.

3. Then add the garlic, carrots, sprouts, and ginger, and cook for two minutes.

4. Add the stock and the spices, and cook for another four minutes.

5. Blend half the mixture and then serve.

6. Enjoy!

   
   

   This soup can be enjoyed on its own or paired with crusty bread. For a heartier meal, consider adding a protein source, such as grilled chicken or chickpeas. A sprinkle of fresh herbs, like parsley or coriander, can also elevate the dish.