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The Flexitarian » Recipe » Curried Brussels Sprout Soup [vegan]

Curried Brussels Sprout Soup [vegan]

5 from 1 vote

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Fragrant garam masala blends nicely with the Brussels sprouts in this flavoursome and warming soup.

Curried Brussels Sprout Soup [vegan]

Fragrant garam masala blends nicely with the Brussels sprouts in this flavoursome and warming soup. Try it even if Brussels sprouts are not your favourite. You’ll be surprised!

This soup has the same satisfying texture as pea soup. It is perfect on a cold and wet day.


Jump to Recipe Print Recipe

In this post

  • How to make this curried Brussels sprout soup
    • Step 1: Fry the onion
    • Step 2: Add the garlic and ginger
    • Step 3: Add the vegetables
    • Step 4: Add the vegetable stock
    • Step 5: Liquidise the soup
    • Step 6: Season and serve
  • Frequently Asked Questions about this curried Brussels sprout soup
  • 3 Must-Try Soup Recipes
  • Other Brussels sprout recipes you might enjoy reading

How to make this curried Brussels sprout soup

Step 1: Fry the onion

Heat the olive oil over medium heat in a large saucepan. Fry the onion until soft, about 6 minutes.

brussels sprout soup

Step 2: Add the garlic and ginger

Add the ginger, garlic, and 2 teaspoons of garam masala. Cook for a minute.

Add the garlic and ginger

Step 3: Add the vegetables

Add the Brussels sprouts, Savoy cabbage, and potatoes. Mix well and fry gently for 3 to 5 mins.

Add the vegetables

Step 4: Add the vegetable stock

Add the vegetable stock. Bring to a boil, then reduce the heat and cook covered for 25 minutes or so until vegetables are soft.

Add the vegetable stock

Step 5: Liquidise the soup

Add the coriander and liquidise the soup. If necessary, add more stock to adjust to your desired consistency.

Liquidise the soup

Step 6: Season and serve

Season to taste with salt, pepper, 1/4 to 1/2 teaspoon of garam masala, and lemon juice. Serve topped with walnuts and cream (or yoghurt).

brussels sprout soup

I hope you enjoy this curried Brussels sprout soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Curried Brussels Sprout Soup by The Flexitarian

Curried Brussels Sprout Soup [vegan]

Fragrant garam masala blends nicely with the Brussels sprouts in this flavoursome and warming soup.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Soups
Cuisine English
Servings 6 people
Calories 159 kcal

Equipment

large saucepan
brussels sprout soup
handheld immersion blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 Tbsp freshly grated ginger
  • 2 garlic cloves, grated
  • 2 tsp garam masala
  • 500 g Brussels sprouts, halved
  • 200 g Savoy cabbage, chopped
  • 300 g potatoes, peeled and diced
  • 1.5 to 1.7 l litre vegetable stock
  • 30 g fresh coriander
  • Salt & Pepper
  • extra garam masala
  • lemon juice, to taste

TO SERVE:

  • walnuts
  • cream or yoghurt
(Switch on to prevent your screen from going dark)

Instructions
 

  • Heat the olive oil over medium heat in a large saucepan. Fry the onion until soft, about 6 minutes.
    2 Tbsp olive oil, 1 onion, finely chopped
  • Add the ginger, garlic, and 2 teaspoons of garam masala. Cook for a minute.
    1 Tbsp freshly grated ginger, 2 garlic cloves, grated, 2 tsp garam masala
  • Add the Brussels sprouts, Savoy cabbage, and potatoes. Mix well and fry gently for 3 to 5 minutes.
    500 g Brussels sprouts, halved, 200 g Savoy cabbage, chopped, 300 g potatoes, peeled and diced
  • Add the vegetable stock. Bring to a boil, then reduce the heat and cook covered for 25 minutes or so until vegetables are soft.
    1.5 to 1.7 l litre vegetable stock
  • Add the coriander and liquidise the soup using either a handheld immersion blender or a conventional blender. If necessary, add more stock to adjust to your desired consistency.
    30 g fresh coriander
  • Season to taste with salt, pepper, 1/4 to 1/2 teaspoon of garam masala, and lemon juice. Serve topped with walnuts and cream (or yoghurt).
    Salt & Pepper, extra garam masala, lemon juice, to taste, walnuts, cream or yoghurt

Nutrition

Serving: 250gCalories: 159kcalCarbohydrates: 21gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 40mgPotassium: 681mgFiber: 6gSugar: 4gVitamin A: 1130IUVitamin C: 98mgCalcium: 65mgIron: 2mg

Find this recipe online:

Curried Brussels Sprout Soup [vegan]

https://theflexitarian.co.uk/recipe-items/curried-brussels-sprouts-soup-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Frequently Asked Questions about this curried Brussels sprout soup

Can I make this soup in advance?

Yes, you can make the soup in advance and store it in the refrigerator for a few days or freeze it for longer storage. Reheat on the stove when you’re ready to serve.

What are some common garnishes for this curried Brussels sprout soup?

Popular garnishes include chopped fresh herbs (e.g., coriander or parsley), a dollop of yoghurt or sour cream (or dairy-free alternatives), croutons, or a drizzle of olive oil.

What can I serve with this soup?

This soup pairs well with crusty bread, a green or grain salad, or a protein of your choice for a more substantial meal.

3 Must-Try Soup Recipes

Courgette Soup [vegan] by The Flexitarian

COURGETTE SOUP

Butternut & Red Lentil Coconut Soup [vegan] by The Flexitarian

BUTTERNUT & LENTIL COCONUT SOUP

Carrot & Cashew Soup [vegan] by The Flexitarian

CARROT & CASHEW SOUP

Other Brussels sprout recipes you might enjoy reading

  • Air Fryer Brussels Sprouts
  • Roasted Brussels Sprouts And Cauliflower Salad [vegan] [gluten free]
  • Brussels Sprout and Pearl Barley Salad
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Recipe January 16, 2014 · Created by: The Flexitarian 8 Comments

Previous Post: « Foraging & Urban Ingredients Course – Rachel de Thample
Next Post: Quinoa Wrap With Beetroot, Avocado, Halloumi and Chilli Sauce [vegetarian] »

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5 from 1 vote (1 rating without comment)

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Comments

  1. Cat says

    December 17, 2015 at 12:26 pm

    Any nutritional info?

    Reply
    • theflexitarian says

      December 17, 2015 at 1:43 pm

      Hi Cat – I do not have nutritional info on the blog yet. Can you let me know what you would like to know?

      Reply
  2. Anne says

    December 27, 2017 at 10:44 pm

    Could I substitute kale for the Savoy cabbage?

    Reply
    • theflexitarian says

      December 28, 2017 at 10:57 am

      I don’t see why not. Maybe best though to remove the hard stalks of kale before cooking and just use the leaves. Let me know how you get on!

      Reply

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