Brussels Sprouts Soup Recipe

Brussels sprouts: These small, green vegetables are the star of the soup, providing a slightly nutty flavor and a wealth of nutrients.

Onion: Adds a sweet and savory depth to the soup's base.

Garlic: Enhances the overall flavor with its aromatic and pungent qualities.

Vegetable broth: Serves as the liquid base, bringing a rich, savory taste to the soup.

Coconut milk: Adds creaminess and a subtle sweetness, balancing the flavors.

Olive oil: Used for sautéing the onion and garlic, adding a hint of richness.

Salt: Enhances and balances the flavors of the soup.

Black pepper: Adds a touch of heat and complexity to the dish.

When blending the soup, ensure it is slightly cooled to avoid any accidents with hot liquid splattering. Using an immersion blender can be safer and more convenient as it allows you to blend the soup directly in the pot. If you prefer a chunkier texture, blend only a portion of the soup and mix it back in with the rest.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can provide a comparable flavor profile when roasted or cooked in soup.

• onion - Substitute with leek: Leeks offer a milder, sweeter flavor that can complement the other ingredients in the soup.

• garlic - Substitute with shallots: Shallots have a subtle garlic flavor and can add a similar aromatic quality to the soup.

• vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich, umami flavor that can enhance the depth of the soup.

• coconut milk - Substitute with almond milk: Almond milk is a lighter, nutty alternative that can still provide creaminess without overpowering the other flavors.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for sautéing vegetables.

• salt - Substitute with tamari: Tamari is a gluten-free soy sauce that can add a salty, umami flavor to the soup.

• black pepper - Substitute with white pepper: White pepper has a milder taste and can add a subtle heat without altering the color of the soup.

• Allow the Brussels sprouts soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers. This makes reheating a breeze and ensures you only thaw what you need.

• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The coconut milk in the soup can separate slightly when chilled, but a good stir will bring it back to its creamy consistency.

• For longer storage, place the airtight containers in the freezer. The Brussels sprouts soup can be frozen for up to 3 months without losing its flavor and texture.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the soup's quality.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency.

• For a quick reheat, you can also use the microwave. Transfer the soup to a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring in between until hot.

• Garnish with fresh herbs or a drizzle of olive oil before serving to elevate the flavors and presentation.

• For stovetop reheating:

  1. Pour the leftover Brussels Sprouts Soup into a pot.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, adjust the seasoning with a pinch of salt and black pepper if needed.
  4. Serve hot and enjoy the creamy goodness.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-25 minutes, or until the soup is hot throughout.
  4. Stir the soup halfway through the reheating process to ensure even heating.
  5. Carefully remove from the oven, stir, and serve hot.

• For slow cooker reheating:

  1. Transfer the leftover soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally to prevent sticking.
  4. Once the soup is hot, give it a final stir and serve.

• For sous vide reheating:

  1. Pour the soup into a vacuum-sealed bag or a resealable freezer bag, removing as much air as possible.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 30-45 minutes.
  4. Carefully remove the bag, pour the soup into a bowl, and serve hot.

• Large pot: Used for cooking the soup and simmering the ingredients together.

• Olive oil: Utilized for sautéing the onions and garlic to build the base flavor of the soup.

• Chopping board: Essential for safely and efficiently chopping the onions, garlic, and brussels sprouts.

• Chef's knife: Necessary for chopping and mincing the vegetables.

• Wooden spoon: Ideal for stirring the ingredients while they cook.

• Blender: Used to blend the soup until smooth. An immersion blender can also be used directly in the pot.

• Measuring cups: Needed for accurately measuring the vegetable broth and coconut milk.

• Measuring spoons: Useful for measuring the olive oil and any seasonings.

• Ladle: Perfect for serving the hot soup into bowls.

• Bowls: For serving the finished soup.

Pre-chop ingredients: Prepare the onion, garlic, and brussels sprouts in advance to save time during cooking.

Use pre-trimmed brussels sprouts: Purchase pre-trimmed brussels sprouts to skip the trimming step.

Immersion blender: Use an immersion blender directly in the pot to blend the soup, avoiding the need to transfer hot liquid to a blender.

Batch cooking: Make a larger batch of soup and freeze portions for quick meals later.

Pre-measure spices: Measure out salt and black pepper before starting to streamline the seasoning process.