Go Back
–+ servings
creamy vegetable soup recipe

Brussels Sprout and Potato Soup with Garlic

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine European
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 sharp knife
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Blender or immersion blender

Ingredients
  

  • 1 pound Brussels sprouts trimmed and halved
  • 2 medium potatoes peeled and diced
  • 1 tablespoon olive oil
  • 4 clove garlic minced
  • 1 medium onion chopped
  • 4 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the onion and garlic, sauté until onions are translucent.
  • Stir in the Brussels sprouts and potatoes, cooking for a few minutes.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce heat and let the soup simmer for about 20 minutes, or until the potatoes are tender.
  • Use a blender or immersion blender to carefully puree the soup until smooth.
  • Return the soup to the pot and stir in the heavy cream.
  • Season with salt and pepper to taste.
  • Simmer for an additional 5 minutes to combine flavors.
  • Serve hot, garnished with fresh parsley.

Notes

It's important to blend the soup carefully, ensuring no chunks remain for a smooth texture. If you prefer a chunkier soup, blend only half of the mixture. Also, consider using homemade vegetable broth for a richer flavor. Adjust seasoning as per your taste before serving and feel free to add a dash of nutmeg for warmth.
Tried this recipe?Let us know how it was!