The Brussel Sprout Soup Kids Will Love

The thing I hate most about brussel sprouts in soups is that they become mushy. Not with this recipe. In fact, if your kids don’t like brussel sprouts, this is a great trick to make them actually eat this cruciferous vegetable packed with vitamins A, C and K, without knowing. Here’s my ultimate brussel sprout cream soup, 100% vegan, dairy-free and soy-free, plated to make a statement, with baby carrots, roasted sprouts and steamed chard.

Brussel Sprout Soup

This is what you will need:

  • 3 cups fresh broccoli (trim the brown ends)
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 100ml white wine
  • 200ml vegetable stock
  • 200ml BPA-free coconut milk
  • 2-3 teaspoons olive oil
  • juice from 1/2 lime
  • salt and pepper to taste

First, heat your oven at 220°C, season the brussel sprouts with salt and pepper and put them on a sheet pan, to roast for 20-25 minutes.

Peel a medium sized onion, and chop finely. Peel garlic, and chop to match the onion in size. If you don’t know how to chop an onion, here’s a quick tip from the master himself:

In a deep skillet, add 2-3 teaspoons olive oil, pour chopped onion and garlic, and cook until the onion is pale golden-brown. Add a teaspoon of flour, and pour a half a glass (100ml) white wine, stirring quickly to make a white paste. Have 200ml vegetable stock ready, and pour over the paste to make a creamy base for your soup. Season with salt, pepper and add the juice from half a lime.

Remove the sprouts from the oven and add them to the base. Let simmer for 5 minutes, to allow the flavors combine. To finish this soup, you need 200ml coconut milk. If you can, use the BPA-free kind that comes in cartons rather than cans. Here’s why. Add the milk to your soup, stir well, and set aside.

Use an immersion blender to puree the soup until creamy. Alternatively, pour it into a food processor, and blend for 2 minutes. This will make your soup creamier than the immersion blender.

You can plate it with steamed baby carrots, chard and roasted brussel sprouts, as I did, or make it your own. For instance, replace the carrots with purple potato chips, or crispy potato wedges, bread croutons, etc.

Comments

  1. Idea for #meatfreemoday.

  2. Geesh, brussel sprouts and I get along just chummy. I can eat them day in and day out. I steam them in the microwave, grate a bit of cheese and it’s all gone before you can say Brussel Sprouts n cheese.

    I’ll make this soup the next time I get to the store and no one will need to twist my arm, either, Mum.

  3. 🙂 Heya, Ma! Tell me how you liked it!