Brussels Sprout Soup Recipe

There are endless leftover turkey recipes about at this time of year but, apart from the obvious bubble and squeak, there are far fewer creative ways to use up the inevitable Brussels sprout leftovers. It may not sound that appetising, but you’ll be surprised how flavoursome a Brussels sprout soup recipe can be, especially given a lift with the addition of nut cream.

Brussels sprout soup recipe

  • 50g butter
  • 200g potatoes, peeled and chopped
  • 200g onions, peeled and chopped
  • 500ml chicken stock
  • 600g Brussels sprouts
  • 75ml full fat milk
  • 75ml double cream
  • 1 tablespoon almonds, peeled, toasted and chopped
  • 1 tablespoon hazelnuts, peeled, toasted and chopped
  • 3 tablespoons whipped cream

brussels sprout soup recipe

Add the butter to a heavy based saucepan over a medium heat. Add the potatoes and onions, cover and cook gently for about a quarter of an hour, stirring regularly. Season to taste.

Pour over the chicken stock and cook for 10 minutes, turning the heat up, until the potatoes are softening. Add the sprouts and bring to the boil.

Allow the mixture to cool for 10 minutes then add to a food processor with the milk and cream, whizzing until the texture is smooth. Meanwhile make the nut cream by stirring the nuts into the whipped cream.

Serve the soup garnished with a teaspoon of nut cream.

If that Brussels sprout soup recipe is bit too ‘green’ for you, here’s one with a bit more bite:

Brussels sprout soup recipe with chorizo

  • 1 onion, diced
  • 1 carrot, diced
  • 200g trimmed Brussels sprouts, halved
  • 200g trimmed Brussels sprouts, finely shredded
  • ½ tin chopped tomatoes
  • 150g chorizo sausage
  • 4 cloves garlic, finely chopped
  • 1 teaspoon each cumin and paprika
  • ½ teaspoon cayenne pepper
  • 1 litre chicken stock

Fry the onion and carrot in a large pan for about five minutes. Add the chorizo and cook for a further five minutes. Add the halved sprouts, cumin, cayenne pepper, paprika, half the garlic and cook for a minute, stirring all the while. Add the tomatoes and stock, bring to the boil and simmer for about 10 minutes.

Add the soup to a blender and whizz for a minute – you don’t want the soup to be completely smooth. Return to the pan and season to taste.

Meanwhile, stir fry the shredded sprouts in olive oil for a minute or two, until they are bright green and tender. Stir into the soup, reserving some as a garnish to season.

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