Brussels Sprouts (Any Vegetable) Soup
A comforting and savory Brussels sprouts soup with tender vegetables, enriched with egg and milk for creaminess, ideal for a wholesome lunch or dinner.
Ingredients
Instructions
- Saute chopped onion and diced small potato until tender.
- Add Brussels sprouts, chicken broth, salt, and pepper.
- Bring to a boil and cook until vegetables are tender.
- Puree the mixture in a food processor until smooth.
- Return the pureed soup to the pan.
- In a small bowl, beat the egg with milk using a fork.
- Stir the egg and milk mixture into the hot soup.
- Cook and stir until the soup is hot, but do not boil.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or using a blender instead of a food processor. If you don't have Brussels sprouts, you can substitute with green beans or kale. Adjust seasoning to taste, and feel free to add herbs like thyme or rosemary for extra flavor. This soup can also be made vegetarian by using vegetable broth instead of chicken broth.
Serving Suggestions
Serve the Brussels sprouts soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Chicken And Rice Vegetable Soup for a comforting dinner. Garnish with fresh herbs or a sprinkle of grated cheese for added flavor. This dish is perfect for lunch or a light dinner, making it a versatile option.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally until hot. If the soup thickens in the fridge, add a splash of broth or water to reach the desired consistency when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Brussels Sprouts (Any Vegetable) Soup contains roughly 761 calories, with 14g protein, 117g carbohydrates, and 28g fat. It is an excellent source of vitamin C (205% of the Daily Value), potassium (56% of the Daily Value), and dietary fiber (48% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1893mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen Brussels sprouts for this recipe?
Yes, frozen Brussels sprouts can be used. Just make sure to thaw and drain them before adding to the soup to avoid excess moisture. This may slightly alter the cooking time, so adjust as necessary until the vegetables are tender.
Is it possible to make this soup vegan?
Absolutely! To make this soup vegan, substitute the chicken broth with vegetable broth and replace the egg with a flaxseed meal mixed with water or silken tofu for creaminess. You can also omit the milk or use a plant-based alternative like almond or coconut milk.
How can I enhance the flavor of this soup?
To enhance the flavor, consider adding garlic or shallots when sautéing the onions. You can also incorporate spices like nutmeg or a dash of hot sauce for a kick. For more depth, a splash of white wine or lemon juice can brighten the overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).