This delicious and easy to make Creamy Brussels Sprouts Soup from my friend, Vanessa Croesmmann’s cookbook, Awesome Vegan Soups: 80 Easy, Affordable Whole Food Stews, Chilis and Chowders for Good Health
Brussels sprout soup, you say? I’ll admit it, it sounded strange to me too, and that’s why it was the first soup I tried from this warm and comfy cookbook filled with delicious and colorful soup recipes. Until a few years ago I wouldn’t go near Brussels sprouts. They were the nightmare vegetable of my childhood. They were always boiled, mushy, stinky, and bland. Aside from lima beans, nothing could have been more unappealing. Fortunately, all of that changed when modern chefs started roasting those little cabbages, and I became obsessed with them. I could eat them like potato chips. But soup?
Absolutely!
Vanessa’s Creamy Brussels Sprouts soup is so good. It’s a combination of lightly sautéed sprouts, carrot, red bell pepper, shallots, and garlic. Once the veggies are cooked in buttery olive oil for a few minutes, they’re simmered in vegetable broth and almond milk until they’re fork tender, then blended into a velvety soup with an immersion or stand up blender. Fresh parsley gives it a lovely flavor and a splash of hot sauce livens it up. The flavor profile of this soup is lovely. You have no idea how excited I am to have another way to enjoy the health benefits of Brussels sprouts.
Of course, this is only one of 80 soup recipes that you’ll find in Awesome Vegan Soups. There are chili recipes, such as Sweet Potato Chili. There are stews, like Mixed Mushroom Stew. There are International soups, like Daikon Ginger Miso Soup and Indian Lentil Soup with Kale and Cilantro. This book has it all, and one of my favorite parts of it is that it’s organized by season, so you can choose the freshest ingredients.
Why would you want one cookbook dedicated to just soup? Because soup is good food. It’s easy, it’s good for the soul, and it’s good for your body. Vanessa goes into detail about why you should eat soup all year round and why seasonal produce is best.
Finally, she tops off her book with toppings. She shares her Vegan Sour Cream recipe, pesto recipes, homemade broth recipe, croutons, and more. She didn’t miss a beet (get it) when it came to writing the perfect healthy plant-based soup cookbook.
Vanessa is a great cook and a lovely person. I was fortunate enough to get together with her and Jenn from Veggie Inspired for lunch a few years ago. She’s so genuine and smart, and most importantly (to me anyway), she has a great personality. If you haven’t checked out her blog, Vegan Family Recipes, you must. It’s filled with great recipes that your entire family will love.
You also need her book in your life. Now that winter is upon us and the days are shorter and darker, you’ll want to make soup several times a week. They’ll warm you up and keep your immune system strong, important during the flu season. Her Winter Detox Soup is a must!
Buy Awesome Vegan Soups and come back and thank us for telling you about it. We know you’re going to love it!
Click the picture to order your copy. This link is an affiliate link. Any Amazon purchases made through these links help support Veganosity.com at no additional cost to you.
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- 1 lb Brussels sprouts
- 1 tbsp olive oil
- 3 shallots diced
- 3 cloves garlic
- 1 carrot diced
- 1 red bell pepper diced
- 2 tbsp chopped, fresh parsley or 1 tsp dried parsley, plus more for garnish
- 3 cups vegetable broth
- 2 cups plant-based milk
- Salt and pepper
- Hot sauce optional
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Rinse off the Brussels sprouts with cold water to remove any dirt. Then, use a small knife to cut off the tip of the stem of each Brussels sprout and toss it. If any of the outer leaves of the Brussels sprouts have blemishes or dirt that can’t be removed, take those leaves off and throw them away. Chop the Brussels sprouts and set them in a bowl for later use.
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Heat the olive oil over medium-high heat in a pot and add the shallots, garlic, carrot, bell pepper and Brussels sprouts. If you are using fresh parsley, set a tablespoon (2 g) of it aside for garnish before adding the rest of it to the pot. Cook, stirring occasionally, for roughly 5 minutes until the garlic becomes fragrant and the Brussels sprouts start to brown. Add the broth and milk to the pot and bring the soup to a boil. Once it is boiling, reduce the heat and simmer for 20 minutes. Puree the soup using an immersion blender, or in batches in a blender, until smooth.
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Season the soup with salt and pepper if needed. This soup tastes great with a few drops of hot sauce and fresh parsley.
The Nutrition Facts are an estimate only.
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