Brussel Sprout Soup with Croûtons and Sweet Potato

Updated: Jan 21, 2021




I love Brussel sprouts but only discovered them a few years ago. Since then though I have been playing around with different ways of cooking them and exploring various dishes that could include them. This is the first time I've tried to make them into a soup, and I must say, aside from being a little too acidic (cut the white wine next time), it came out very well and was very tasty. Removing the potatoes would work and replacing the croutons with toasted almonds instead would make this keto friendly. For carnivores, crispy bacon bits over the top could work well too. Skip the bread and the recipe is gluten free. As with most things, there is room for variation within the general idea. Have fun! I know that Brussel sprouts get a bad rap sometimes, but I hope you will look past that and give this soup a chance!


Ingredients:

3 tbsp olive oil

2 onions, chopped

1/2 head of garlic, chopped

500 g of Brussel sprouts, halved

3 potatoes, chopped

1 tsp sumac

1 tsp zathar

a splash of white cooking wine

1/2 c apple cider vinegar

1 tbsp balsamic vinegar

50 g gruyère cheese, grated

1/2 c milk

1 tsp rosemary

1/2 tsp cocoa spice

Salt and pepper to taste


3 rolls (I used olive bread and nut bread)

1 sweet potato, cut into fat matches

1 tsp fenugreek seeds

orange peel

apple, sliced


1) Heat the 2 tbsp of olive oil in a cast iron skillet and sauté the onions and garlic. When these are fragrant, add the Brussel sprouts and cook a little longer over high heat until the leaves char a little on the outside.

2) Add the potatoes, sumac, salt and pepper, zathar, wine and vinegars. Put the whole roasting pan with all in the ingredients and braise gently at 180°C for about 30-40 minutes, until the Brussel sprouts are tender.

3) Meanwhile, cut your bread into cubes and place onto a baking sheet with the sweet potato strips, the fenugreek seeds and orange peel. Pour over 1 tbsp olive oil and toss to coat. Toast in the oven alongside the braising veggies. Remove and set aside when the sweet potato is tender and the croûtons crispy.

4) Remove from the oven and blitz until smooth, adding in the cheese and blitzing it in too. Gradually add the milk, rosemary and cocoa spice, stirring until incorporated. Taste and adjust. It may be a little sharp, but that is fine because: Add croûtons and sweet potato over the top and serve the apples for dipping.


This made a very tasty, satisfying and novel winter lunch. After the initial part, it required minimal attention and came together quickly at the end. As I said in the introduction it was a little too acidic, so I would cut the white wine next time, but the acidic side of the soup paired well with the earthy tones of the sprouts and the sweet potatoes, the whole contrasting nicely with the sweet salty crunch of the olive bread croûtons.


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