Fragrant garam masala blends nicely with the Brussels sprouts in this flavoursome and warming soup.
![Curried Brussels Sprout Soup [vegan]](https://theflexitarian.co.uk/wp-content/uploads/2024/06/Brussels-Sprout-Soup_The-Flexitarian-v8-with-spoon-LR.jpg)
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.
In this post
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.
Step 2: Add the garlic and ginger
Add the ginger, garlic, and 2 teaspoons of garam masala. Cook for a minute.
Step 3: Add the vegetables
Add the Brussels sprouts, Savoy cabbage, and potatoes. Mix well and fry gently for 3 to 5 mins.
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.
Step 5: Liquidise the soup
Add the coriander and liquidise the soup. If necessary, add more stock to adjust to your desired consistency.
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).
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 [vegan]
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
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
Find this recipe online:
Curried Brussels Sprout Soup [vegan]
https://theflexitarian.co.uk/recipe-items/curried-brussels-sprouts-soup-vegan/
I cannot wait to see your posts!
Frequently Asked Questions about this curried Brussels sprout soup
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.
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.
This soup pairs well with crusty bread, a green or grain salad, or a protein of your choice for a more substantial meal.
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Any nutritional info?
Hi Cat – I do not have nutritional info on the blog yet. Can you let me know what you would like to know?
Could I substitute kale for the Savoy cabbage?
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!