Creamy brussels sprouts soup

I still have brussels sprouts growing in my garden, this one can cope gut with mild frosts. That’s why I decided to process it this time in the form of soup, although even fresh without heat treatment it tastes great. This soup is dairy-free but still beautifully creamy.


  • 1 onion
  • 3 large potatoes
  • 10 heads of Brussels sprouts
  • 1,5l water/vegetable stock
  • 1 tbsp
  • salt, black pepper, cumin


  • In a saucepan, fry the finely chopped onion in the oil until it starts to turn golden in colour.
  • In the meantime, clean the Brussels sprouts, removing the outer leaves and cutting the sprouts in half.
  • Add to the onions and continue to fry over a medium heat. Clean the potatoes and cut them into cubes.
  • After 5 minutes of roasting, cover the kale and onion with water or vegetable stock and add the potatoes.
  • Season with salt, black pepper and cumin and bring the soup to the boil.
  • Cook over a low heat for 25 minutes. Then blend with an immersion blender until smooth.
  • Thanks to the starch from the potato, the soup is beautifully creamy, no need to thicken it anymore.

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