Launching Soon – Join our Waitlist
Brussels Sprout Soup

Brussels Sprout Soup

Prep: 5 min
Cook: 20 min
Total: 25 min
Servings: 2

This soup is warm, hearty, and is just delicious when it gets colder outside. Made with brussels sprouts, herbs and spices, and vegetable stock.

Author Myrthe Veggiemoment
by Myrthe Veggiemoment
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: Brussels Sprout Soup (2 Servings)
Needed Kitchenware: Cooking pot, blender or immersion blender
  • 1 onion
  • 1-2 garlic cloves
  • 300 g brussels sprouts
  • 2 tbsp mustard
  • 1 tsp nutmeg, ground
  • 1 tsp rosemary, ground
  • 500 ml vegetable stock
  • (optional) 1 tbsp oil to sauté
Recipe Directions

Directions

  • Dice the garlic and onion and add to your cooking pot to saute on medium-low heat. Sauté in a little bit of the vegetable stock or a little oil.
  • Cut off the bottom of the brussels sprouts, cut them in half and wash them. Add them to the pot.
  • Add the nutmeg and rosemary. Cook for 2 minutes while stirring constantly.
  • Add the mustard and vegetable stock and let the soup simmer for about 10 minutes.
  • Transfer the soup to a blender to blend or use a hand-held immersion blender to blend in the pot. Serve immediately, enjoy!
Notes

Want to make your own mustard? Use 1 tsp mustard powder, 1 tsp lemon juice, and 1 tsp water. You can also substitute mustard for horseradish or wasabi.

To reduce salt consumption, use homemade vegetable stock instead of store-bought. Nutrition for this recipe is based off of store-bought stock.

Recipe nutrition

Nutritional Information

Yield: Brussels Sprout Soup
Servings: 2
Information per serving:
Energy: 111.4 kcal
Carbohydrate: 20 g
Protein: 5.3 g
Fiber: 6 g
Sugar: 5.8 g
Fat: 2.9 g
Monounsaturated Fat: 0.5 g
Polyunsatured Fat: 0.6 g
Omega-3: 0.3 g
Omega-6: 0.1 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 68.7 mg 16% DV
Folate: 100.8 µg 25% DV
A: 59.9 IU 9% DV
B1: 0.2 mg 20% DV
B2: 0.1 mg 13% DV
B3: 1.1 mg 8% DV
B5: 0.5 mg 10% DV
B6: 0.4 mg 30% DV
B12: 0 mg 0% DV
C: 96.8 mg 129% DV
D: 0 IU 0% DV
E: 0.8 mg 5% DV
K: 211 µg 234% DV
Calcium: 88.8 mg 9% DV
Copper: 0.2 mg 21% DV
Iron: 2.4 mg 13% DV
Magnesium: 46.7 mg 15% DV
Manganese: 0.6 mg 32% DV
Phosphorus: 124.7 mg 18% DV
Potassium: 598.5 mg 13% DV
Selenium: 8.2 µg 15% DV
Sodium: 1005.7 mg 67% DV
Zinc: 0.8 mg 10% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Brussels sprout soup

What is Every Vegan Recipe?

At Every Vegan Recipe, we're building the largest vegan recipe-sharing platform ever created. Share and find thousands of recipes, how-to videos, and inspiration. Our platform will always be ad-free, privacy focused, and international, aiming to launch in English and Spanish.

When our platform launches we will have reviews, an area to ask recipe creators questions, nearly 100 categories (like whole food diet, high protein, Sattvic food, dinner recipes, or low calorie), a robust search feature, tons of helpful videos, content to help you cook, and so much more.

This recipe is a small sample of what's to come. Please consider joining our VIP list by clicking the button below and get access to our platform when it launches for early access.